Crafting Nutritious

Sandwiches with

SUPERFOOD Superfoods for Every

Meal and Occasion

SANDWICHES
Katie Chudy
founder of the Small Boston Kitchen

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 © 2015 Fair Winds Press

First published in the USA in 2015 by

Fair Winds Press, a member of
Quarto Publishing Group USA Inc.
100 Cummings Center
Suite 406-L
Beverly, MA 01915-6101
www.fairwindspress.com
Visit www.QuarrySPOON.com and help us celebrate food and culture one
spoonful at a time!

All rights reserved. No part of this book may be reproduced or utilized, in

any form or by any means, electronic or mechanical, without prior
permission in writing from the publisher.

19 18 17 16 15 12345

ISBN: 978-1-59233-663-0

Digital edition published in 2015

eISBN: 978-1-62788-299-6
Digital edition: 978-1-62788-299-6
Softcover edition: 978-1-59233-663-0

Library of Congress Cataloging-in-Publication Data available

Cover and book design by tabula rasa graphic design

Photography by Katie Chudy

Printed and bound in China

The information in this book is for educational purposes only. It is not

intended to replace the advice of a physician or medical practitioner.
Please see your health care provider before beginning any new health
program.

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 For my husband, Richard. Your immense amounts of love, support,
encouragement, and especially comic relief made doing all of
this possible. I’m so lucky to be able to share this life with you.

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 Contents
Introduction 7
Featured Superfoods 13

Part One Foundation: Breads and Condiments 18

1 Breads, Rolls, and Biscuits 19
2 Condiments 34

Part Two The Sandwiches 46

3 Superfood Spotlight: Fruits 47
4 Superfood Spotlight: Greens 68
5 Superfood Spotlight: Vegetables 88
6 Superfood Spotlight: Legumes 111
7 Superfood Spotlight: Protein 131
8 Superfood Spotlight: Spices, Seeds, and Nuts 151

Resources 171
Acknowledgments 172
About the Author 172
Index 173

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 Introduction
“Too few people understand a really good sandwich.”
—James Beard

My love affair with sandwiches started early and with a simple introduction to a humble
grilled cheese made by my mom, at our home in western Massachusetts. It was toasty on
the outside and gave way to a molten, cheesy center. I found so much pleasure in the
contrast of textures and playing with the strands of stretchy cheese. In that moment, I just
remember feeling so happy and loved.

I was not always “into” food, though. I was an more healthful ingredients into my lifestyle.
incredibly picky eater growing up and remained that Flaxseeds, packed with omega-3 fatty acids, found
way through college. My lunches were plain and their way into my yogurt and the breads that I
simple: turkey on caraway-studded rye and with a couldn’t seem to stop making. These nutritionally
healthy slathering of mustard and sometimes a thin whole ingredients have a name—superfoods. I
slice of sharp provolone cheese. It was when I found that the more I added them into my diet, the
moved to northern Virginia that I started to experi- healthier I felt, the less I got sick, and the more
ence food from different ethnicities and cultures. I energy I had. Since then, I’ve continued to include
was blown away by the intense flavors of rich curries as many superfoods as I can into my daily life.
and tried Thai food for the first time, falling in love
with the likes of tom yum soup and pad ki mow. The When I finally moved back to Massachusetts, my
more I tried, the more I was drawn to learning; I small studio apartment offered only a galley kitchen
spent more and more time in the kitchen, playing with a simple stove and counter space the size of an
around with new flavors and ingredients, making encyclopedia, but I was cooking more than ever
everything from scratch. I subscribed to every before. At the time, I was working a corporate job
cooking magazine I could find, and my cookbook and increasingly feeling dissatisfied with my career
collection grew immensely. I couldn’t get enough. path. I felt that I wanted to be as happy with my
day-to-day job as I felt when I was in the kitchen. I
Around this time, I was introduced to different started a blog, the Small Boston Kitchen, in 2009 to
vegetables that my picky childhood ways kept me help me record the recipes that I was creating. I
from trying. I was cooking sweet potatoes; had my started to explore working professionally with food
first taste of delicate, oniony leeks; and learned the but couldn’t figure out how to make the numbers
pleasure of pungently sharp, freshly grated horse- work. In December 2010, longing for more structure
radish. Meanwhile, I was learning about nutrition to my cooking, I applied to the Cambridge School of
and how to care for myself better by incorporating Culinary Arts, in Massachusetts. Upon acceptance,

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 I quit my job to focus on trying to make a career in budget- and family-friendly way to enjoy a meal.
food. At that time I met Richard, a local personal In a more sophisticated sense, everything can be
chef, and started shadowing him and then began made from scratch—from the bread to the condi-
working alongside him at catering jobs. Hitting it off, ments and everything in between. This book
we decided to join forces and start our own personal provides tips and shortcuts for people in a hurry as
chef and catering company, right around the same well as more detailed recipes and options, making
time that we started dating. some extra effort in the kitchen well worth it.

Our company is called the Skinny Beet, named after Many of us are on the go constantly, yet we value
the combination of our Polish last names; Richard’s our nutrition and pay close attention to our health
last name means “skinny” and mine means “beet and food choices. Sandwiches can help us maintain
soup.” We started with a few clients and worked a healthy lifestyle, featuring a wide variety of
long hours, doing all we could do to get work and healthy proteins, vegetables, and fruits in a cost-
network in Boston. We had little money and spent effective way. In this book, I share with you my
any that we had on groceries to practice our skills passion for sandwiches and the techniques that I
and develop our arsenal of recipes. Wanting to be have learned as a professionally trained chef.
as efficient and frugal as possible, we started living
off of sandwiches. They were substantial enough to This book is meant to revitalize the concept of the
fill up on, and they helped us make great use of everyday sandwich, drawing on global flavors
leftovers and stretch ingredients. They were also an and incorporating healthy superfoods that people
easy way to incorporate lots of superfoods into our know they should be eating but often struggle to
diet and eat healthfully when we didn’t have much incorporate into their meals and diets. With a range
time or money to spare. of recipes, from simple to more complex, this book
celebrates the sandwich—a hearty meal option
Within a year’s time, our company had taken off, that is nutritious enough for any time of the day or
and we had plenty of clients to cook for. As our lives night—while featuring fun and quirky recipes that
became full of working and cooking, we continued will liven up your kitchen.
to turn to sandwiches to fit our hunger needs. They
were easy to assemble and satisfying to eat at all
hours. Washed down with a cold beer or a post-work HOW TO USE THIS BOOK
glass of wine, sandwiches became a celebratory I hate the word diet. More specifically, I hate the
symbol of a successful day and of a happy life, doing notion that it’s a dramatic, sufferable change that
what I loved most with those I loved. we make in what we eat for the sake of trying to
slim down. It’s usually a painful process of eliminat-
These days, with gluten-free, Paleo, bread-hating ing foods deemed “bad,” and it often precedes a
trends soaring, the sandwich gets a bad rap. Some specific event, such as swimsuit season, or more
people argue the sandwich is classless and boring, specifically, a high school reunion or wedding. But
a poor dietary choice. But it doesn’t have to be that once said season or event is over, it’s back to eating
way! Using recognized superfoods, fresh vegetables, the way we used to, which leads to gaining the
fruits, cheeses, meats (and we’re not talking about weight back and sometimes even more, which cues
supermarket deli meats here), and good-quality, back up the start of the suffering, vicious cycle. I’ve
freshly baked breads makes any sandwich a very had a fling with most diets. Fat was the enemy in
respectable and versatile meal. A sandwich is an the 1990s, and I remember naively eating only foods
excellent way to effectively use leftovers, creating a with the magic words fat free emblazoned on their

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 packages. Then, in the early 2000s, carbs were the on to superfood condiments before getting to the
enemy. So I navigated away from high-carb foods real focus of the book—the sandwiches themselves.
(or tried my best to). This one was the hardest for Although most of the sandwiches contain several
me; I missed my carbs, and the breakup with them different superfoods, they are organized in sections
was too much to bear. It was at that moment I based on their predominate superfood. Each recipe
decided I was done with diets forever and that I highlights the superfoods included so that they can
needed to learn more about how to properly feed be easily identified. For the fruit and vegetable
myself and get the right nutrients, rather than definition sticklers out there, the categories are
following whatever diet was currently trending. based on what is generally accepted to be a fruit
and a vegetable. For example, cucumbers and
In my research, I found that I always gravitated zucchini are technically fruits; however, they are
toward a couple of basic concepts. They are to make often labeled vegetables, so that’s where they
my own food when I can so that I’ll know exactly appear in this book.
what’s in it, and to take the time to make things that
would excite my palate. This was the fun part. PLEASE, DON’T CALL THIS A DIET BOOK
There’s a whole world of flavors that I had yet to This book is not supposed to be a fast way to drop
discover. I also learned that there were a lot of fruits extra pounds. It’s not supposed to be a quick fix, but
and vegetables that I had never tried, not to it can be part of your lifestyle—by developing or main-
mention the various ways of preparing them that taining the habit of incorporating superfoods into
can totally change the outcome of a meal. your daily diet in an approachable, fun, and creative
way. There is fat in this book. There is meat, and there
It’s my hope that the recipes in this book encourage is cheese and gluten. The truth is that your body
you to think about sandwiches in a different way, needs fat to keep you fueled; it is necessary for that
and not just as a quick and easy lunchtime option. feeling of satiety that will keep you from overeating.
Some sandwiches in this book will satisfy the need
for something fast and thrown together. Other The portions of these sandwiches may be smaller
recipes require more prep, more hands-on time, and than standard sandwiches that you enjoy while
a little more love, but I can promise you that the dining out. It’s been my experience that smaller,
results will be well worth the time and effort, wheth- more satisfying portions help me stay within my
er you’re cooking for yourself, a significant other, an ideal weight. Also, you can always omit foods if
entire family, or a whole gang. This book will teach your hunger level isn’t high and you’re looking for
you new techniques, and I’ll introduce you to new something lighter, or you can add more, make
ingredients. I developed the recipes to suit my them larger, or just eat two if the hunger monster
tastes, and I encourage you to tweak them so that is really striking.
they suit yours, too.
These recipes also contain salt. If used properly, salt
This book is broken down by category, starting with can seduce the flavors out of your food in ways that
the very foundation—the bread. There are several nothing else can, and seasoning food properly is the
superfood bread recipes that are used to make many easiest way to change your cooking game and
of the sandwiches, and if you’ve never made your elevate things a bit. Because we are mostly working
own bread at home, you’re in for a treat. Not only with ingredients in their raw and natural state, they
will the aroma of freshly baked bread fill your home, need salt. Season while you cook to get the most
but it also tastes much better than store-bought flavor out of your ingredients. Taste regularly for
bread, and it’s healthier. After the bread chapter, it’s seasoning and adjust accordingly to suit your

Introduction 9

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 tastes. My salt of choice is always kosher salt. I like GETTING STARTED
that I can feel the big flakes between my fingers As with any cookbook, I encourage you to read
and that the salt crystals’ flat surfaces cover more through each recipe in its entirety before you start.
ground than regular table salt does. If you’re not Because this book is meant to introduce you to
already using kosher salt, consider making the switch. ingredients that you may not be familiar with or
certain techniques that you may not know, the
SOURCING INGREDIENTS Internet is a great resource to get that information.
Taking the time to source good ingredients is one Once you’re comfortable with the recipe, its
of the most important factors for nutritious results ingredients and techniques, it helps to lay out all of
when cooking, and in this case, better sandwiches. the ingredients, measured according to the recipe
If you start out with the best ingredients—and that and ready to go. This practice is called mise en
doesn’t always mean the most expensive—the place, and it is great in helping you stay organized
results will be significantly better than beginning a while cooking, not to mention that it sounds cool.
recipe with mediocre ingredients. Start by learning
what is currently in season. You can easily get I created all of these recipes, and each one has
information on what’s in season in your area been tested in my home and in other home kitchens,
online. I like to use the seasonal ingredient map on but each oven, stove, and kitchen is different.
www.epicurious.com. A quick search will bring it Because of that, there’s a fair amount of intuition
up. Of course, you can make things that aren’t in that goes along with cooking from a recipe and you
season, but they tend to taste better when enjoyed have to trust your gut (pun intended). If something
during their natural season. doesn’t look or feel right, use your judgment to get
the results that you want. Remember, certain
It’s also a great practice to shop at a reputable factors such as atmosphere, altitude, humidity, and
grocery store, or even better, a farmers’ market. If oven temperatures vary, so if your homemade bread
you aren’t sure how to select an ingredient, you can is not cooked through after the amount of time that
always ask or just go with your instinct. I always I specified, bake it a little longer and keep checking
smell the produce that I put into my cart. In most it. Always stay close to food that is cooking so you
cases, especially with fruit, I find that if the aroma is can keep an eye on it and address any problems
fresh and it smells great, then it usually tastes great. that may occur (such as a pot boiling over or food
burning in the oven).
When it comes to sourcing meats and other
proteins, always buy food that looks fresh. Typically This book is also meant to be a starting point for
a store that has a butcher counter and a fish you, and it will hopefully inspire you to create your
counter is better than one that only sells prepack- own superfood sandwiches. These recipes are
aged meats and seafood from large companies. meant to be flexible and interchangeable and give
Hormones, additives, and preservatives have no you lots of room to incorporate your own creativity.
place in proteins. Get comfortable with the fact that If that Roasted Strawberry Balsamic Steak Sauce
this method of selecting proteins may cost a little sounds like it would be an incredible addition to
more. Personally, I’d rather eat the best-quality your chicken sandwich instead, by all means, make
meat that I can and less of it than have a higher a change. Feel free to add and subtract things
abundance of protein in my diet that isn’t natural or based on your own personal tastes and dietary
contains ingredients that shouldn’t be in there. preferences. If you’re vegan, just tailor recipes to
Spending money on the best ingredients that I can your own needs by omitting any dairy and swapping
buy is totally worth it to me. proteins for a vegetarian option such as tofu or

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 roasted eggplant. And if you happen to hate pecans the art of thinking ahead and cooking extras, or if
but love almonds, swap them out. Pretty much all you feel that you don’t utilize your leftovers and you
foods that are in the same family are interchange- have to toss them out, I hope that this book gives
able. For example, all citrus can be switched out in you inspiration. This will save you time and money,
recipes, as can all nuts, most cheeses, and various which everyone can appreciate.
vinegars. I encourage you to play around with differ-
ent flavors or think of them as an easy way to just ONE FINAL NOTE: RELAX AND HAVE FUN!
use up what you have on hand. Along the way, I will To really enjoy cooking and derive pleasure from it,
suggest substitutions. relax, have fun, and just go with it. I’ve found
through my own experiences in cooking that
Don’t be afraid to make note of your progress right in somewhere along the way things may change
the book, which is something I do with my cookbooks. directions, or halfway through the process you’ll get
I like to note things that I swapped out or tried inspiration from something you haven’t thought of
differently so that next time I go to make the same before. Go with it. Learn and don’t be afraid to end
thing, I’ll remember what I liked and what I didn’t. up with something a little different than what you
To me, the dirtier and more written in my cookbooks had originally planned. That’s when the act of
are, the more loved they are. But if defacing your cooking becomes immensely enjoyable. Take the
book with scribbles isn’t your style—and it’s not for time to get to know your ingredients, smelling and
everyone—then sticky notes work well, too. tasting them along the way. Even 10 minutes spent
cooking can be quite rewarding and a relaxing
STOP THROWING AWAY LEFTOVERS experience and break from life’s stressors. There’s a
Every year for Thanksgiving, we make more than huge personal payoff and sense of accomplishment
enough food so that we can have days of sandwiches at the end of preparing a meal that I’ve never been
stuffed with all the fixings—roasted turkey, cranberry able to replicate elsewhere in life. Taking the time to
sauce, and other odds and ends that sneak their way create a meal, nourishing yourself and others, is a
in, too. I’ve gotten into the habit of thinking ahead wonderful way to express love and tell someone
and keeping with this mentality all year-round, which that you care, even if that someone is just yourself.
saves me a lot of time and money. If I’m going to And with that, I invite you to enjoy using this book
roast a chicken, I buy way more than I need for one as much as I’ve enjoyed creating it.
night’s dinner to make sure that I’ve got enough for
leftovers. I know that if I have items in my refrigerator
that are fresh and made by me, I can easily work
these ingredients into sandwiches. That way, I’m less
likely to want to get takeout or fall victim to a poor
food choice. In a pinch, I find that all of these little
items from yesterday’s meal perfectly transform into
delicious sandwiches.

A good part of the recipes in this book can be made

from leftovers, and I encourage you to do so. You’ll
find that leftover rice finds its way easily into the
veggie burgers and last night’s extra roasted
vegetables can be tonight’s Sweet Potato “Falafel”
Sandwich (page 104). If you don’t already practice

Introduction 11

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 Featured Superfoods

Before we dive headfirst into the delicious sandwiches, let’s take a minute to learn a little
about the nutrient-dense whole foods they contain. Following is a list of all of the superfoods
that are included in this book and a little information about why they’re so important for your
diet. There are other foods in this book that may provide health benefits, but for the purposes
of defining superfoods, this is the list we will use. It’s based on research done by several
dietary professionals who identify these foods as the healthiest and most beneficial. Also, for
your ease, each recipe in this book identifies all of the superfoods in each sandwich.

Acai berries: Some studies show that acai berries Bananas: Bananas are a good source of fiber
are even more antioxidant-rich than cranberries and and potassium, which can help you with blood
other berries. Antioxidants can help fight against pressure regulation.
heart disease and cancer, as well as keep eye
diseases at bay and skin looking youthful. Basil: Basil contains flavonoids, which have been
known to fight cancer cells and prevent their growth.
Almonds: This is one of the most nutritionally dense
nuts, providing lots of fiber, potassium, magnesium, Beans: Beans keep you full because of their high
calcium, vitamin E, and iron. It is a true superfood of fiber and protein content. They are also high in
the nut world. resistant starch (RS), which is resistant to digestion,
passing through the stomach to the colon. Most of
Apples: Apples are associated with the reduced risk the calories consumed from RS can’t be absorbed.
of certain cancers and cardiovascular diseases; they
are an excellent source of fiber, too. Beets/beet greens: Beets contain betalains, which
give them their purple hue. Studies suggest that
Arugula: Containing only 5 calories a cup, arugula is fruits and vegetables high in betalains can help
packed with vitamins A and K, which help your eyes decrease your risk of cancer. Beets are also known
and bones. to help strengthen vital organs.

Avocados: Avocados contain monounsaturated fat, Black garlic: Cooked slowly over several weeks until
which helps lower bad cholesterol and has been it develops a deep, rich, and slightly sweet taste,
linked to a reduced rate of heart disease, stroke, black garlic is soft and dark in color. Black garlic is
and cancer. rich in antioxidants.

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 Blackberries: This berry has more antioxidants than Cauliflower: Glucosinolate, a compound that can
other common berries, such as strawberries, fight off certain types of cancer, especially uterine
blueberries, and cranberries. and colorectal, is found in cauliflower.

Blueberries: High in antioxidants as well as vitamin Chia seeds: Containing magnesium, iron, calcium,
C, blueberries have anti-inflammatory properties and and potassium, these little miracle seeds also have
can help lower your risk of heart disease and cancer. essential fatty acids, which the body doesn’t make
on its own, but needs.
Broccoli: Packed with vitamin C and folate, broccoli
also has a high concentration of vitamins and Chickpeas/chickpea flour: Linked to a reduced risk
minerals as well as fiber. Eating broccoli may help of heart disease, chickpeas are high in calcium,
reduce the risk of heart disease, cancer, and stroke. protein, and fiber. Made from ground chickpeas, the
flour is packed with protein, dietary fiber, and iron.
Brown rice: Linked to reducing the risk of develop-
ing type 2 diabetes, brown rice has cholesterol- Chives: Chives are high in vitamins A and C and
lowering properties and is high in fiber. packed with antioxidants.

Brussels sprouts: This member of the cabbage Cilantro: Cilantro contains high levels of carot-
family has been linked to promoting a healthy enoids, which are a great source of vitamin A.
cardiovascular system and preventing certain types
of cancer. Cinnamon: This spice can lower blood sugar and
bad cholesterol levels as well as benefit people with
Buckwheat: A great source of fiber, protein, and type 2 diabetes by lowering their triglycerides.
calcium, buckwheat has also been shown to
potentially slow the rate of glucose absorption after Cocoa: Cocoa is high in antioxidants and flavonoids,
a meal, which is helpful because if your body which can help lower blood pressure and improve
absorbs glucose too fast, it causes the pancreas to circulation.
produce extra insulin.
Coconut oil: This heart-healthy oil has a lot of
Cabbage: A great source of vitamin C, cabbage also benefits, such as improving thyroid function,
may detoxify your body and help your brain function reducing cholesterol levels, and boosting your
at its highest level. immune system.

Carrots: Known for their assistance in maintaining Cranberries: Cranberries help reduce the risk of
eye health, carrots also contain vitamin A, which heart disease and improve oral health. They can
can help liver function. even help prevent ulcers as well as certain kinds
of cancers.
Cashews: These nuts are known to work wonders
on heart, bone, hair, and skin health. Cumin: This spice contains antioxidants that have
anti-inflammatory benefits.

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 Dill: Loaded with amino acids and minerals, dill may Jerusalem artichokes: Also known as sunchokes,
help calm the body to rest easier at night. these are loaded with fiber and thiamine, which help
with muscle functioning.
Edamame: With its ability to lower cholesterol due
to its high content of phytosterols, edamame also Jicama: A great source of vitamin C, jicama also
supplies a significant amount of protein along with contains inulin, a particular fiber that promotes the
fiber and folate. growth of good bacteria in the gut.

Eggs: A great source of omega-3 fatty acids, which Kale: Kale is a great source of so much: antioxi-
your heart will appreciate, eggs also provide large dants, fiber, calcium, and iron, to name a few!
amounts of protein at a low-calorie cost.
Leeks: Leeks may help protect the stomach and
Flaxseeds: Aside from being high in fiber, flaxseeds digestive system from gastric cancers.
may fight off certain types of cancers, such as those
of the breast and prostate. Lemons and limes: These citrus fruits can help with
indigestion and constipation.
Garlic: A natural antidote to high blood pressure,
garlic can be helpful in warding off heart disease. Lentils: Because of their high protein and iron
levels, along with other nutrients, lentils make a
Ginger: An ancient, natural remedy, ginger has great choice for vegetarians—and meat eaters, too!
anti-inflammatory compounds and can help calm
an upset stomach. Mangoes: This tropical fruit is known to promote
digestion and improve the immune system.
Goji berries: An ancient Chinese remedy, goji
berries promote better circulation and boost the Mint: A great source of vitamins C and A, pepper-
immune system. They are loaded with vitamin C and mint can also help with digestion.
also have anti-aging claims, although not proven.
Miso: Amino acids, organic compounds that your
Greek yogurt: Greek yogurt naturally contains body needs but doesn’t make on its own, can be
probiotics, which can improve digestion and boost found in miso. Miso has also been linked to reducing
your immune system. the risk of certain cancers.

Green tea: For centuries, people have been using Mushrooms: Mushrooms contain high levels of
green tea to treat everything from cancer to heart potassium as well as antioxidants, which can
disease because of its high antioxidant content. promote good organ function and may help ward off
Parkinson’s and Alzheimer’s diseases.
Hazelnuts: In addition to being high in fiber, folate,
and vitamin E, hazelnuts have essential fatty acids Mustard greens: These are a great source of
that help prevent coronary artery diseases. vitamin K, which helps keep blood, bones, and
tissues healthy.
Honey: Raw local honey is best because it has
antioxidants and has been linked to reducing
allergy symptoms.

Featured Superfoods 15

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 Oats/oat flour: The health claims of oats are vast, Pomegranates: This fruit may help fight off breast,
and they are believed to help reduce bad choles- prostate, and lung cancers and is also known to
terol and improve digestion. Oats are also high in prevent cholesterol buildup in the arteries.
fiber and antioxidants.
Pumpkin/pumpkin seeds: High in beta-carotene,
Olives/olive oil: This fruit is composed of healthy pumpkin can help give your immune system a boost
fats for a healthy heart. as well as help maintain the health of your eyes. The
seeds are high in magnesium, protein, and omega-3
Onions: Onions may ward off germs because of fatty acids. Some studies show a link between
their antibiotic properties. They’ve been linked to pumpkin seeds and strengthened muscles.
lowering both blood pressure and cholesterol levels.
Quinoa: A superfood through and through, quinoa
Oranges: In addition to supplying vitamin C, oranges is the only grain that provides all nine essential
may help you avoid diabetes and kidney stones as amino acids that our bodies aren’t able to naturally
well as help decrease arthritis pain. produce, making it a “complete protein.” It’s a great
vegetarian protein option.
Oregano: This herb has one of the highest levels
of antioxidants. Red wine: With its strong antioxidants, red wine has
been tied to helping fight off various forms of
Oysters: High in iron, zinc, and selenium, oysters cancer as well as preventing blood clots.
help keep the immune system in good shape.
Rosemary: This herb has been linked to a healthier
Parsley: Containing many vitamins and minerals, heart and can help reduce inflammation.
this herb is also linked to building up the body’s
resistance to tumors. Sage: This herb may lower cholesterol levels as well
as help prevent heart disease.
Peanuts/peanut butter: Technically a legume,
peanuts are a great source of protein, good fats, Salmon: Naturally full of omega-3 fatty acids,
potassium, and fiber. salmon may reduce heart disease risk, lower
cholesterol levels, and even help with memory loss.
Pecans: These nuts may lower cholesterol levels
and are one of the best sources of B complex Sardines: Sardines are high in vitamin D, which
vitamins; they provide the essential minerals helps the body absorb other important minerals.
calcium, zinc, potassium, and manganese.
Sesame seeds/sesame oil: High levels of calcium
Peppers: High in vitamin C, red peppers also and zinc can be found in these seeds and their oil.
contain antioxidants and can help maintain good
cholesterol levels. Spelt flour: This ancient grain, as well as sprouted
spelt flour, can be more easily digested than other
Pineapples: Eyes and gums can benefit from the types of wheat and is a good source of both iron
vitamins and minerals in pineapples. and protein.

16 Superfood Sandwiches

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 Spinach: Spinach provides high levels of vitamin K Watercress: High on the superfood charts, water-
and calcium, which means that bones and eyes cress is very low in calories and nutritionally dense
benefit the most from this leafy green. with vitamin K, beta-carotene, and phytochemicals,
which may fight off cancer.
Sprouts and microgreens: Sprouts and the
sprouted seeds of vegetables (microgreens) are Whole wheat flour: This flour, as well as sprouted
thought to be more nutritionally dense than their whole wheat flour, is a great source of calcium, iron,
ordinary brethren. fiber, and selenium, which helps promote immune
system function.
Strawberries: Loaded with vitamin C, which can
help keep your eyes in good shape, this berry also Za’atar: This herb mix traditionally contains sumac
has antioxidants that can help promote a healthy and thyme, both of which can help lower the risk of
immune system. contracting a foodborne illness.

Sweet potatoes: This root is a great source of many Zucchini: Zucchini can help regulate cholesterol
vitamins and minerals, including iron, magnesium, levels and is high in vitamin C, which makes for a
and vitamins D, C, and B6. strong immune system.

Swiss chard: A good source of vitamin E and folate,

Swiss chard may help protect the brain from disease.

Tarragon: This herb aids digestion, and the ancient

Greeks chewed on it for toothache relief.

Tofu: A great source of protein, fiber, vitamins, and

minerals, tofu can also lessen the risk of developing
high blood pressure and diabetes.

Tomatoes: High in lycopene, tomatoes have been

known to assist almost every part of the body,
including the heart, skin, eyes, and bones.

Turkey: Because it is high in protein and low in

calories, turkey is a great choice for meat eaters.

Turmeric: Linked to heart health and cancer preven-

tion, turmeric may also promote good brain function.

Walnuts: These nuts contain alpha-linolenic acid, a

type of omega-3 fatty acid that’s been linked to
improved memory and coordination.

Featured Superfoods 17

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 Part One
Foundation: Breads
and Condiments

When it comes to making a sandwich, the bread choice is one of

the most important aspects. It’s the foundation of it all, and to make
that perfect sandwich, it requires thought and attention. The bread
recipes in this book range from simple (such as the Buttermilk Whole
Wheat Bread on page 25), to more complex (such as the Parmesan
Kale Bread on page 21). Other bread recipes use alternative flours
and incorporate various vegetables, cheeses, seeds, and nuts,
resulting in a more interesting and healthy sandwich.

Your recipe options really expand when you try different homemade
condiments, and there are several recipes here for easy, tasty
sauces, jams, butters, and spreads to accompany every sandwich.

Grocery store condiments can be loaded with additional sugars,

preservatives, and other ingredients that your body just doesn’t
need. Plus, they can really add up in price. Making condiments at
home is very simple, and the best part is that you know all that
goes into making them.

I am all about the condiments. My sandwich just feels naked

without them. Making condiments typically doesn’t take a lot of
time or energy. Unless otherwise noted, condiments also have a
long shelf life and if properly stored in an airtight container in the
refrigerator, they can last for two or even three weeks. For that
reason, the quantities that these recipes yield are much more than
you’ll need for one recipe. You can use the rest for recipes you
make later or for dips.

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 Chapter 1

Breads, Rolls,
and Biscuits

Parmesan Kale Bread 21

Cayenne Maple Sweet Potato Biscuits 23

Cornmeal Texas Toast 24

Buttermilk Whole Wheat Bread 25

Honey Miso Whole Wheat Sesame Buns 26

Buckwheat Caraway Beet Bread 29

Spelt and Flaxseed Challah 30

Middle Eastern–Spiced Oat and Flaxseed Buns 31

Semolina Quinoa Focaccia 32

19

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 PARMESAN KALE BREAD
YIELD: 1 loaf, 8 to 10 slices

I was not one of those people who loved kale—until I found new ways to introduce my taste
buds to this flavorful, versatile green. Now I can’t seem to get enough of it. If you’re like me
and need some convincing, give this recipe a shot; it may change your mind about kale. If
you’ve already fallen under this mighty green’s spell, then you’ll love this bread.

2 tablespoons (30 ml) In a small skillet over medium heat, heat the oil and add the kale. Heat the
extra-virgin olive oil kale until it has wilted down but still is vibrantly green, 3 to 4 minutes. In a
2 cups (140 g) chopped kale small bowl, combine the water, yeast, and honey. Stir to combine and let sit
1 cup (235 ml) warm water until the yeast gets foamy.
2½ teaspoons (10 g) yeast
2 teaspoons honey Using a stand mixer with the dough hook attachment, combine the nutmeg,
Pinch of freshly grated ⅔ cup (65 g) of the cheese, both flours, and salt. If you don’t have a stand
nutmeg mixer, combine these ingredients by hand in a large bowl. Add the egg and
1 cup (100 g) grated lemon zest and mix on low speed. Slowly add the yeast mixture, along with
Parmesan cheese, divided the cooked kale and basil. Knead for about 5 minutes on medium speed, or
1½ cups (180 g) whole wheat until the dough releases from the sides of the bowl and forms a ball in the
flour center. If making dough by hand, knead the dough on a floured surface for
1¾ cups (210 g) all-purpose about 10 minutes, or until the dough becomes smooth and elastic but is still
flour a little sticky. If the dough still sticks to the sides of the bowl or to your hands
1 teaspoon kosher salt and looks a little wet, add another ¼ cup (30 g) flour. Put the dough in a
1 egg large, greased bowl, cover with plastic wrap, and let rest in a warm place
Zest of 1 lemon until it doubles in size, about 1 hour.
2 tablespoons (5 g) chopped
fresh basil Preheat the oven to 350ºF (180ºC, or gas mark 4). Once the dough has
doubled in size, punch it down with your hands and lay it in a bread loaf pan.
Pour the remaining ⅓ cup (35 g) cheese on top of the dough. Bake for about
45 minutes to 1 hour, or until the internal temperature of the dough is 200ºF
(93ºC). Let cool for a couple of minutes before cutting into it. Wrap any
remaining bread tightly with plastic wrap.

FEATURED SUPERFOODS:
Basil, eggs, honey, kale, lemons, olive oil, whole wheat flour

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 CAYENNE MAPLE SWEET POTATO BISCUITS
YIELD: 6 to 8 medium-size biscuits

Whenever I make biscuits, I wear an apron. Not because I think that I’ll make a mess (even
though I usually do), but because I think to make a perfect biscuit, you should be in an
apron. As the dough gets kneaded, it just completes the picture—downright homey. These
biscuits are enhanced with sweet potatoes and oats to give them a nutritional boost and a
light, natural sweetness. That said, don’t let the sweet potatoes and maple syrup throw you;
these aren’t super sweet biscuits. They pair beautifully with savory ingredients or are good
just on their own. If you find that you want them sweeter, double the amount of maple syrup.

1¾ cups (195 g) shredded Preheat the oven to 425ºF (220ºC, or gas mark 7). Line a baking sheet with
sweet potato (about parchment paper.
1 medium-size sweet potato)
2 teaspoons baking powder In a large bowl, combine the sweet potatoes, baking powder, baking soda,
1 teaspoon baking soda oats, and flour with your hands and add the salt. Cut the butter into small,
1½ cups (120 g) old-fashioned 1-inch (2.5 cm) pieces and, using your hands, work the butter into the sweet
rolled oats potato and flour mixture until the butter is roughly the size of small peas.
1½ cups (180 g) whole wheat
flour
In a separate small bowl, combine the maple syrup, buttermilk, and cayenne
1 teaspoon kosher salt pepper. Pour the wet ingredients over the dry ingredients and incorporate
6 tablespoons (84 g) with your hands just until the dough comes together, being careful not to
unsalted butter, chilled
overwork the dough.
3 tablespoons (45 ml) maple
syrup
Flatten the dough on a lightly floured service and cut out biscuits with a
⅓ cup (80 ml) buttermilk
biscuit cutter or coffee cup. Lay the dough on the prepared baking sheet
Pinch of cayenne pepper and bake until golden brown and firm to the touch, 10 to 12 minutes.

FEATURED SUPERFOODS:
Oats, sweet potatoes, whole wheat flour

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 CORNMEAL TEXAS TOAST
YIELD: 1 loaf, 8 to 10 slices

Part cornbread, part whole wheat bread, this is meant to be cut into thick slabs and toasted
to create the perfect crispy vehicle for all of your sandwich needs. I find that this bread
pairs exceptionally well with Mexican or Latin American sandwiches because the corn
really enhances those flavors, but it’s also a natural fit for sandwiches with softer ingredients
that would benefit from a pop of texture.

1 cup (235 ml) milk Grease a bread pan with cooking spray or olive oil. In a small bowl, combine
¼ cup (60 ml) water the milk and water and heat in the microwave until the mixture is warm (or
1 teaspoon honey do this on the stove in a pan). Sprinkle the honey and yeast into the water-
2¼ teaspoons (9 g) yeast milk mixture and stir to combine. Set the mixture aside for about 10 minutes,
⅛ teaspoon baking soda until the yeast starts to get a little frothy.
1 teaspoon kosher salt
Meanwhile, in a large bowl, combine the baking soda, salt, flours, and
1 cup (120 g) all-purpose flour
cornmeal. Stir to combine. Add the warm milk-yeast mixture to the flour-
1 cup (120 g) whole wheat
flour
cornmeal mixture and stir just until combined into a thick batter. (Note:
The batter will be pretty wet.) Pour the batter into the prepared bread pan,
1 cup (140 g) cornmeal
cover the pan lightly with plastic wrap, and set aside until the bread has
1 egg
doubled in size, about 1 hour.

Preheat the oven to 350ºF (180ºC, or gas mark 4). Combine the egg with a
splash of water and brush on top of the bread. Bake the bread for about 30
to 40 minutes, or until it is cooked through, browned on top, and firm to the
touch. Set aside to cool slightly before cutting into thick slices.

FEATURED SUPERFOODS:
Eggs, honey, whole wheat flour

24 Superfood Sandwiches

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 BUTTERMILK WHOLE WHEAT BREAD
YIELD: 1 loaf, about 12 slices

Plain and simple, this is a great all-purpose whole wheat bread that every home cook
needs. The whole wheat makes it hearty and slightly nutty, and the buttermilk gives it a
pleasant tanginess. This recipe is also a great starting place for you to add your own
personal touch by trying additional ingredients. Mix a cup of nuts, dried fruit, seeds, or
even a grated firm cheese such as Cheddar or Parmesan into the dough at the end of
the kneading process and just before you set it out to rise. There’s an endless combination
of flavors that you can create, so have fun with it!

2¼ teaspoons (9 g) yeast In a small bowl, combine the yeast, honey, and warm water. Set aside until
1 teaspoon honey the yeast starts to get foamy, 5 to 10 minutes. Using a stand mixer fitted with
¼ cup (60 ml) warm water the dough hook attachment, combine the whole wheat flour, buttermilk, and
2 cups (240 g) whole wheat salt. Add the yeast mixture and knead on medium-low speed until the dough
flour comes together and pulls away from the sides of the bowl. The dough will be
1 cup (235 ml) buttermilk, a bit tacky at this point, but if it is extra sticky and not pulling away from the
plus more for brushing sides of the bowl, add another ¼ cup (30 g) whole wheat flour and blend until
1 teaspoon kosher salt it comes together. Spray a big bowl with cooking spray, place the dough in
the center of the bowl, and drape a towel on top. Place in a warm, dry spot
for about 1 hour, or until the dough doubles in size.

Preheat the oven to 375ºF (190ºC, or gas mark 5) and grease a bread loaf pan
with cooking spray. Punch the dough down and shape in the loaf pan. Drape
a towel over the loaf pan and let the dough rise in a warm, dry spot until it
doubles in size, 20 to 30 minutes. Brush the top of the dough with buttermilk
and bake for 45 minutes to an hour, taking it out of the oven halfway through
the cooking time and brushing the top of the bread again with buttermilk.
The bread is done when it is a deep golden brown and registers an internal
temperature of 200ºF (93ºC).

FEATURED SUPERFOODS:
Honey, whole wheat flour

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 HONEY MISO WHOLE WHEAT
SESAME BUNS
YIELD: 6 to 8 buns

Miso, fermented soybean paste, is what gives these buns a unique flavor. Five-spice
powder, a Chinese blend of five to seven spices (traditionally star anise, clove, cinnamon,
ginger, nutmeg, fennel, and Szechuan peppercorns), is also in the mix. This powder is
thought to have been the result of someone trying to produce a “wonder blend” that
included all five flavors—sour, bitter, sweet, salty, and savory. Though these buns are
made from common Asian ingredients, don’t feel like they are only fit for Asian meals.
They’re more versatile than you might think. You can also omit the five-spice powder for
a more all-purpose bun if you wish. If you don’t have black and white sesame seeds,
use whatever you have on hand and, of course, you could omit them altogether, but they
lend a nice nuttiness to the finished bread and look beautiful, adding a lot of character
to any sandwich.

1 cup (235 ml) warm water Line a baking sheet with parchment paper. Combine the warm water, yeast,
2¼ teaspoons (9 g) yeast and honey in a small bowl. Stir to combine and set aside until the yeast starts
1½ teaspoons honey to foam, 5 to 10 minutes. Using a stand mixer fitted with a dough hook,
1 tablespoon (15 ml) sesame combine the oil, five-spice powder, miso, salt, and both sesame seeds. Add
oil the water-yeast mixture to the bowl, and then add the flour. Knead for about
1 teaspoon five-spice powder 5 minutes, until the dough comes together and is elastic.
2½ teaspoons white miso
paste If you don’t have access to a stand mixer, you can make this by hand by
½ teaspoon kosher salt combining the sesame oil, five-spice powder, miso, salt, and both sesame
1½ teaspoons black sesame seeds in a large bowl. Add the water-yeast mixture and then the flour and
seeds, plus more for the top combine with your hands or a spoon. Once the dough comes together,
1½ teaspoons white sesame transfer it to a clean work surface and knead the dough for about 10
seeds, plus more for the top minutes, or until it’s smooth and elastic.
2¼ cups (270 g) whole wheat
flour Spray a large bowl with cooking spray. Place the dough in the bowl and cover
1 egg with plastic wrap. Let the bowl sit in a warm place until the dough rises and
doubles in size, about 30 minutes to 1 hour. Once the dough has doubled in
size, punch it down with your hand. Turn out the dough onto a clean working
surface and divide into 8 equal pieces. Roll each piece into a tight bun with your
hands and using your palm, flatten the bun a bit. Repeat for each bun. Place
them on the prepared baking sheet and cover with plastic wrap.

26 Superfood Sandwiches

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 Preheat the oven to 400ºF (200ºC, or gas mark 6) and allow the dough to
rise again and double in size, about another 30 minutes.

Remove the plastic wrap from the buns. In a small bowl, combine the egg
and a splash of water. Use a pastry brush to evenly coat the top of each bun
with the egg wash, being careful not to get too much on the paper or at the
bottom where the dough meets the paper, which can cause it to stick and
burn. Sprinkle each bun with the sesame seeds and bake for about 15
minutes, or until the internal temperature of the rolls reaches 200ºF (93ºC).

FEATURED SUPERFOODS:
Eggs, honey, miso, sesame oil/seeds, whole wheat flour

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 BUCKWHEAT CARAWAY BEET BREAD
YIELD: 1 loaf, 8 to 10 slices

My maiden name in Polish translates to “beet soup” and because of that, beets always hold a
special place with me. Their shockingly bright color and natural sweetness make them really
fun to use when baking. This bread marries caraway seeds with buckwheat flour, which has
so much depth of flavor. The shredded beets supply an irresistible, earthy sweetness. Think
of this as rye bread enhanced with a pretty, magenta hue, thanks to the beets. Also, if you’re
not a huge fan of the taste of beets, this is a great way to get them into your diet.

½ cup (120 ml) warm water In a small bowl, combine the water, yeast, and honey. Stir with a spoon and
2¼ teaspoons (9 g) yeast set aside, allowing the yeast to foam up, 5 to 10 minutes. In a stand mixer
1 tablespoon (20 g) honey fitted with the bread hook attachment, combine the beets and flours on low
2 cups (450 g) shredded speed. If you don’t have a stand mixer, you can make this by hand by combin-
beets (about 1 medium-size ing the beets and flours in a large bowl using your hands or a big spoon. (If
beet, outer skin removed) you use your hands, wear gloves to avoid your hands being dyed hot pink
1 cup (120 g) buckwheat flour from the beets!) Add the yeast mixture, eggs, caraway seeds, salt, deli rye
2¼ cups (270 g) whole wheat flavoring (if using), and currants. Combine either in the stand mixer or by hand
flour until the dough comes together in one cohesive mass (about 3 to 5 minutes
2 eggs for the mixer, 10 to 12 minutes by hand). At this point, the dough will be tacky
2 teaspoons caraway seeds but it shouldn’t be overly sticky. If it is, add another ¼ cup (30 g) whole wheat
1 teaspoon kosher salt flour. Spray a large bowl with cooking spray, place the dough in the center,
1 teaspoon deli rye flavoring and cover with a cloth. Put in a warm place and allow to rise until it doubles
(optional)* in size, about 1 hour.
¼ cup (35 g) dried currants
Preheat the oven to 375ºF (190ºC, or gas mark 5). Punch the dough down
with your hands. Spray a loaf pan with cooking spray and lay the dough in it.
* See Resources, page 171.
Cover with a cloth and let sit in a warm area until it doubles in size again,
about 30 minutes. Bake the bread until it browns on the outside and the
internal temperature registers 200ºF (93ºC), about 35 to 40 minutes. Allow
to cool a bit before slicing. Wrap any leftover bread tightly in plastic and
store in the refrigerator, where it will keep for up to 1 week.

FEATURED SUPERFOODS:
Beets, buckwheat, eggs, honey, whole wheat flour

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 SPELT AND FLAXSEED CHALLAH
YIELD: 1 large loaf (about 20 slices) or 2 small loaves (about 10 slices per loaf)

Challah, the classic braided Jewish bread that is known for its sweet eggy flavor, gets a
makeover in this recipe. Spelt flour, which lends a subtle nuttiness and is high in fiber and iron,
is a great addition not only nutritionally speaking but also because it brings a little complexity
to the overall flavor. Flaxseeds add texture and a second blast of nutrition.

2¼ teaspoons (9 g) yeast In a small bowl, combine the yeast, warm water, and honey with a whisk. Let
½ cup (120 ml) warm water it sit until it gets foamy, about 10 minutes.
½ cup (160 g) honey
2½ cups (300 g) spelt flour In a separate bowl, combine the flours. Using a stand mixer fitted with the
1½ cups (180 g) all-purpose dough hook, combine the eggs, salt, and flaxseeds. Pour in the yeast
flour mixture, and then gradually add the flour. The end result will be sticky, but if
5 eggs the dough is too sticky, add another ½ cup (60 g) all-purpose flour. If making
1 teaspoon kosher salt by hand, combine the flours in a separate bowl and then gradually add them
3 tablespoons (22 g)
to a large bowl that contains the eggs, salt, flaxseed, and yeast mixture.
flaxseeds, plus more for Combine with your hands and then turn out the dough onto a floured work
the top surface and knead until it is very elastic, 8 to 10 minutes. Spray a big bowl
1 egg yolk with cooking spray and add the dough to the bowl. Cover with plastic wrap
and leave to rise in a warm place until doubled in size (about 45 minutes to
1 hour).

Preheat the oven to 375ºF (190ºC, or gas mark 5). Punch down the dough
with your fist. Place the dough on a floured work surface and divide into
3 equal pieces. Roll each piece into a long rope. Pinch the three ends of the
ropes together, ball up tightly, and spread out the three strands. Braid the
strands and then secure the ends by balling up the dough tightly. Spray a
piece of plastic wrap with nonstick cooking spray, cover the dough with it,
and allow it to rise again until doubled in size, about 30 minutes.

In a small bowl, combine the egg yolk with a splash of water and use a pastry
brush to evenly coat the outside of the bread with the egg wash. Sprinkle the
top with the flaxseeds and bake until the outside is golden brown and the
center of the bread registers 200ºF (93ºC), about 1 hour.

FEATURED SUPERFOODS:
Eggs, flaxseeds, honey, spelt flour

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 MIDDLE EASTERN–SPICED
OAT AND FLAXSEED BUNS
YIELD: 6 buns

We are fortunate enough to have near us several Middle Eastern markets with rows of
colorful spices, bags of grains and pita bread, and refrigerators full of feta cheese. These
buns are inspired by my visits to the markets and are dusted with a blend of Middle
Eastern spices. The oat flour and flaxseed meal, which you can easily make yourself by
blending them until a flour forms, give these buns a natural sweetness and heartiness. If
you can’t find the spices called for, you can add your favorite spices instead, or you can
leave them out entirely and still have a great foundation for a satisfying sandwich.

2 tablespoons (40 g) honey In a small bowl, combine the honey, warm water, and yeast. Let sit for about
¾ cup (180 ml) warm water 10 minutes, or until it gets foamy. In a stand mixer fitted with the dough
2¼ teaspoons (9 g) yeast hook, combine the flours, flaxseed meal, and salt, and then add in the yeast
1 cup (120 g) oat flour mixture. Mix on medium speed until the dough comes together, scraping the
1 cup (120 g) all-purpose flour sides of the bowl as needed. Continue mixing until it is smooth and no longer
½ cup (60 g) flaxseed meal
sticks to the bottom of the bowl. (If you don’t have a stand mixer, you can do
this by hand.) Spray a large bowl with nonstick cooking spray and add the
1 teaspoon kosher salt
dough. Cover with plastic wrap or a damp towel and let rise in a warm area
1 egg
until it has doubled in size, 45 minutes to 1 hour.
1 teaspoon sumac
½ teaspoon nigella seeds
Preheat the oven to 375ºF (190ºC, or gas mark 5). Line a baking sheet with
½ teaspoon Aleppo pepper parchment paper. Take out the dough and place it on a large cutting board.
Cut it into 6 equal pieces and shape them into rolls. Cover the rolls with plastic
wrap or a damp towel and allow to rise until doubled in size, 20 to 30 minutes.

Make an egg wash by mixing the egg with a splash of water in a small bowl.
Place the rolls on the prepared baking sheet and brush with the egg wash.
Sprinkle each roll with the sumac, nigella seeds, and Aleppo pepper. Bake the
rolls until golden and cooked through and reach an internal temperature of
200ºF (93ºC), 20 to 25 minutes.

FEATURED SUPERFOODS:
Flaxseeds, honey, oats

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 SEMOLINA QUINOA FOCACCIA
YIELD: 8 to 10 pieces

Most focaccia breads are a little too oily for my liking, so I set out to create one that
wasn’t as greasy but didn’t compromise on the spongy-soft texture that makes focaccia
so good. This version is chewy and light, and the addition of uncooked quinoa gives it a
crunchy texture. This bread is a perfect match for sandwiches that are stuffed with softer
ingredients, such as mushrooms, tomatoes, or eggplant. Try making it with different
herbs for a little variety.

2½ teaspoons yeast Spray a 9-inch (23 cm) pie plate with nonstick cooking spray or brush lightly
1 tablespoon (20 g) honey with oil. In a small bowl, combine the yeast, honey, and warm water. Set
1 cup (235 ml) warm water aside until it gets foamy, about 10 minutes.
1 cup (173 g) quinoa, rinsed
and drained Using a stand mixer fitted with the dough hook, combine the quinoa, both
1 cup (120 g) semolina flour flours, and the salt. Add the yeast mixture and knead the dough for about
1 cup (120 g) all-purpose flour 3 to 5 minutes, or until it all comes together. If doing by hand, add the quinoa,
1 teaspoon kosher salt both flours, and salt to a large bowl. Stir in the yeast mixture and bring it
¼ cup (60 ml) extra-virgin
together with your hands until a dough forms. On a floured work surface,
olive oil knead the dough with your hands for 7 to 10 minutes, or until it’s smooth and
1 teaspoon chopped fresh elastic. Place the dough in a bowl and cover with plastic wrap. Allow to rise
rosemary in a warm, dry spot, until it has doubled in size, about 45 minutes.

Preheat the oven to 400ºF (200ºC, or gas mark 6). Punch the dough down
with your hand and press it into the prepared pie plate. Cover the dough
with plastic wrap and allow to rise a second time, until the dough has
doubled in size, about 30 minutes. Using your thumb, make about 20 random
indentations throughout the top of the dough. Brush the oil evenly on
top of the dough and dust with the rosemary. Bake for 30 to 40 minutes,
or until the top is golden brown and the internal temperature registers
200ºF (93ºC).

FEATURED SUPERFOODS:
Honey, olive oil, quinoa, rosemary

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 Chapter 2

Condiments

Red Onion Cranberry Tarragon Jam 35

Blueberry-Chipotle Barbecue Sauce 37

Smoky and Spicy Red Pepper Pesto 38

Chipotle Black Bean Spread 39

Roasted Strawberry Balsamic Steak Sauce 40

Tomatillo Yogurt Sauce 41

Basil-Avocado “Mayo” 42

Beet Greens and Pecan Pesto 44

Rosemary Hard Cider Apple Butter 45

34

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 RED ONION CRANBERRY
TARRAGON JAM
YIELD: About 2 cups (480 g)

Onion jam is so versatile. It is delicious on sandwiches, and it’s also a great way to lend
flavor to sauces. It’s an incredible addition to a cheese plate, and a dollop on top of meat or
fish adds a savory sweet-tart note, giving dishes an instant punch of flavor. Dried cranber-
ries bring sweetness and a touch of tartness, and tarragon lends a light anise flavor. Four
cups (640 g) of sliced onion will seem like a lot, but I promise you they will cook down
significantly. Any leftovers freeze well. I like to divide it up into single-serving packages and
freeze them—then you have the perfect amount at the ready.

4 cups (640 g) thinly sliced In a large skillet, cook the onions in the oil over medium heat. Add the salt
red onions (about 3 medium- and sweat the onions until they start to soften, about 5 minutes. Add the
size red onions)
garlic, vinegar, cranberries, and mustard and stir to combine. Reduce the
2 tablespoons (30 ml) heat to low and add the water, allowing the onions to slowly caramelize.
extra-virgin olive oil
Heat the jam until the onions become very soft and sweet and the water has
½ teaspoon kosher salt, plus
been completely absorbed, 45 minutes to 1 hour. Add the tarragon and
more to taste
season with salt. Allow to cool and then store in an airtight container in the
1 teaspoon minced garlic
refrigerator for up to 2 weeks. You can also freeze the remaining jam for
⅓ cup (80 ml) balsamic
later use.
vinegar
⅓ cup (50 g) dried cranberries
1 tablespoon (11 g) Dijon
mustard
1 cup (235 ml) water
1 tablespoon (4 g) chopped
fresh tarragon

FEATURED SUPERFOODS:
Cranberries, garlic, olive oil, onions, tarragon

Condiments 35

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 BLUEBERRY-CHIPOTLE BARBECUE SAUCE
YIELD: About 2 1⁄2 cups (600 g)

This is the perfect sauce to slather on top of any meat, especially if it’s right off the grill. The
sweetness from the blueberries plays off of the smoky heat of the chipotles and works well
on grilled vegetables, too. This sauce is best to make when blueberries are abundantly
in season and at their sweetest, which in Massachusetts is usually July through September.
I usually find that a couple of extra dashes of raspberry vinegar, if you like your sauces
vinegary like I do, right before serving really helps punch this up and bring out that bright
blueberry flavor.

1 tablespoon (15 ml) extra- In a medium-size pot, heat the oil over medium heat. Sweat the onion until
virgin olive oil it softens slightly and becomes translucent, about 5 minutes. Add the
1 cup (160 g) diced onion blueberries, chipotle peppers, molasses, tomato paste, salt, and water. Stir
2 cups (290 g) fresh to combine, and then bring the mixture to a boil over high heat. Once the
blueberries mixture reaches a boil, reduce to a simmer over low heat for about 1 hour, or
2 chipotle peppers in adobo until the sauce thickens a bit and the onions have cooked through. Let cool
sauce (more if you like heat, slightly and transfer to a blender. Purée the mixture until combined, about
less if you don’t)
1 minute. Return the sauce to the pot and add the honey and vinegar.
⅓ cup (106 g) molasses
Season to taste with salt. The sauce will keep in the refrigerator for about
1 can (6 ounces, or 168 g) 2 weeks.
tomato paste
1 teaspoon kosher salt, plus
more to taste
2 cups (470 ml) water
1 tablespoon (20 g) honey
2 tablespoons (30 ml)
raspberry vinegar

FEATURED SUPERFOODS:
Blueberries, honey, olive oil, onions, peppers, tomatoes

Condiments 37

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 SMOKY AND SPICY RED PEPPER PESTO
YIELD: About 1 1⁄2 cups (390 g)

Many cultures have some sort of variation of this mixture of vegetables, herbs, and nuts
puréed until they make a delicious condiment, dip, or sauce. The addition of nuts is a great
way to sneak some extra protein into your sandwiches and make them a heartier, yet still
healthy meal. This pesto is great on all meats, fish, tofu, vegetables, and eggs or just as a
dip. Really, there isn’t much that this isn’t good on. We tend to always have some sort of
version of this dip in our fridge to spread on sandwiches, dip vegetables in, or top off meats
and eggs.

¼ cup (35 g) hazelnuts Preheat the oven to 400ºF (200ºC, or gas mark 6). Spread the nuts in a single
¼ cup (35 g) pecans layer on a baking sheet and toast until golden brown, 10 to 15 minutes. (They
1 red bell pepper can go from nice and golden brown to burned very quickly, so keep an eye on
2 teaspoons harissa them.) Set aside to cool.
1 tablespoon (15 ml)
extra-virgin olive oil Meanwhile, roast the red pepper by placing it directly on a gas stove flame
1 tablespoon (1 g) fresh cilantro and turning the pepper with tongs until it is consistently charred on the
1 tablespoon (3 g) snipped exterior. Alternatively, you can broil the pepper, turning it regularly to char all
fresh chives sides. Once the pepper is charred, place it in a bowl and seal with plastic
⅓ cup (80 ml) water wrap. Once the pepper is cool enough to handle (about 10 minutes), peel off
1 teaspoon lemon juice the charred exterior and discard it. (Don’t worry if there’s still a little char
Cayenne pepper, to taste
clinging to the pepper and do not rinse it under water; that char will add a
nice element.) Using your hands, separate the stem and seeds and discard
Kosher salt, to taste
them. Add the pepper to a processor or blender. Add the toasted nuts,
harissa, oil, cilantro, chives, water, and lemon juice. Blend or process until it
comes together, about 30 seconds. Season with the cayenne pepper and salt
to taste. Store in an airtight container in the refrigerator for about 2 weeks.

FEATURED SUPERFOODS:
Chives, cilantro, hazelnuts, lemons, olive oil, pecans, peppers

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 CHIPOTLE BLACK BEAN SPREAD
YIELD: About 1 1⁄2 cups (390 g)

I created this recipe first as a dip but then later took to spreading it on sandwiches. It’s very
easy to pull together, and it has that perfect combination of smoky heat and warm spices.
You can make it as spicy as you want by adding more chipotle. For a tamer version, omit it
altogether, but you’ll miss out on that smoky element that makes this spread so great.
In addition to that smoky, spicy kick, it provides creaminess to sandwiches that might
otherwise be a bit dry.

1½ cups (375 g) canned black Combine all the ingredients in a blender or food processor. Purée until
beans, drained and rinsed well smooth, adding a little water if needed to make a spreadable consistency.
2 tablespoons (30 ml) Season with salt to taste. This will keep in the refrigerator for up to 1 week.
extra-virgin olive oil
Juice and zest of 1 lime
1 teaspoon ground cumin
2 chipotle peppers in adobo
sauce
Kosher salt, to taste

FEATURED SUPERFOODS:
Beans, cumin, limes, olive oil, peppers

Condiments 39

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 ROASTED STRAWBERRY
BALSAMIC STEAK SAUCE
YIELD: About 2 cups (480 g)

Steak sauce is one of my favorite condiments to make and have on hand, ready to slather
on grilled meats, dip roasted potatoes in, or drizzle on eggs. (It may sound weird but I
assure you, it’s a great pairing.) It couldn’t be easier to make, and it keeps for about two
weeks in the fridge. In this version, the roasted strawberries provide a jammy sweetness
that practically screams out for a steak and a balmy, summer evening.

2 cups (340 g) sliced Preheat the oven to 400ºF (200ºC, or gas mark 6). Line a baking sheet with
strawberries parchment paper. Spread the sliced strawberries on the prepared baking
1 tablespoon (15 ml) sheet and roast in the oven until they get very soft and darken in color, 20 to
extra-virgin olive oil 30 minutes.
½ cup (80 g) diced onion
1 teaspoon kosher salt While the strawberries are roasting, heat the oil in a small pot over
½ cup (130 g) tomato paste medium heat, just for a minute or two. Add the onion and salt. Sweat the
⅓ cup (50 g) raisins onions for 3 to 5 minutes, just until they become translucent and soften.
⅓ cup (80 ml) balsamic Add the tomato paste, raisins, vinegar, and Worcestershire sauce. Stir to
vinegar, plus more to taste combine. Add the roasted strawberries and the water. At this point, the
1 teaspoon Worcestershire sauce should be sort of loose. If it’s very pasty, add another ¼ to ½ cup
sauce (60 to 120 ml) water, until it gets to the point where it looks slightly too
½ cup (120 ml) water liquidy. Bring the mixture to a boil, lower the heat, and simmer the sauce,
uncovered, for about 30 minutes, stirring every so often, until it reduces by
about half and thickens. Set the mixture aside to cool, and then process
in a blender to a smooth consistency. The sauce should have a slight tang
to it; season to taste with salt and, if needed, another splash of balsamic
vinegar. Refrigerate extra sauce in an airtight container. This will keep for
about 2 weeks.

FEATURED SUPERFOODS:
Olive oil, onion, strawberries, tomato

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 TOMATILLO YOGURT SAUCE
YIELD: About 1 1⁄2 cups (360 g)

This sauce is one of my favorites to make. Tomatillos, if you haven’t had them or worked
with them before, have this addicting tang that is greatly enhanced by the addition of lime
and cilantro. They look like green tomatoes wrapped in a papery skin, which you have to
peel away before you roast them. In this sauce, yogurt rounds everything out, giving it
creaminess and cooling things down, making it a perfect match for a sandwich with some
heat to it. To make this sauce vegan, just omit the yogurt. This recipe makes a fair amount,
which is good, because it also doubles as a great dip for tortilla chips or fresh vegetables.
If you can’t find fresh tomatillos, it’s sometimes easier to find canned ones in the interna-
tional aisle of a grocery store.

5 or 6 medium-size Preheat the oven to 425ºF (220ºC, or gas mark 7) and line a sheet pan with
tomatillos, papery husks parchment paper. Wash the tomatillos and place them on the lined sheet
removed
pan. Drizzle the oil on top and bake the tomatillos until they have browned
2 tablespoons (30 ml) and shriveled up a bit and given off some of their liquid, 20 to 30 minutes.
extra-virgin olive oil
Remove from the oven and set aside until cool enough to handle.
Juice and zest of 1 lime
1 small bunch cilantro In a food processor or blender, add the tomatillos and their liquid along with
1 cup (240 g) plain Greek the rest of the ingredients, except the salt. Purée until smooth and well
yogurt
combined, about 30 seconds. Season to taste with salt. This will keep in the
Kosher salt, to taste refrigerator for about 1 week.

FEATURED SUPERFOODS:
Cilantro, Greek yogurt, limes, olive oil

Condiments 41

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 BASIL-AVOCADO “MAYO”
YIELD: About 2 cups (480 g)

I debated a lot about what to call this recipe because it acts like a mayo, with a rich and
thick texture that adds moisture and flavor. But I’ve never been a fan of mayonnaise, and I
use this spread for so much more than just a simple condiment; however, calling it a “mayo”
just seemed to make the most sense for this book. We regularly make this as a dip for
dunking tortilla chips or vegetables. It’s especially good in the summertime, chilled and
with a small baguette, or, of course, for sandwiches. It’s much healthier than a traditional
mayonnaise by relying on the healthy fat from avocados. If you make it in the summer, wrap
whatever you don’t finish extra tightly because it can get brown in humid weather. I find if
you put it in a bowl and place plastic wrap down on top, just so it’s touching the “mayo”
itself, it will keep a lot longer.

2 avocados Cut the avocados in half all around the outside until your knife reaches the
½ cup (120 ml) water pit and you can smoothly cut around and separate the avocado halves. Place
¼ cup (10 g) fresh basil the side of the avocado that has a pit in the palm of your hand. Using your
1 tablespoon (6 g) lime zest knife, carefully whack the knife into the pit, shaking it free. Discard the pit and
3 tablespoons (45 ml) lime use a spoon to scoop out the flesh, or just use your fingers to peel around
juice the outside. Slice the avocado into chunks and place in a food processor or
1½ teaspoons kosher salt, blender. Add the water, basil, lime zest, lime juice, and salt. Blend or process
plus more to taste until the mixture is very smooth and has a mayo-like consistency. Place in a
bowl with a tight-fitting lid. Refrigerate until ready to use.

FEATURED SUPERFOODS:
Avocados, basil, limes

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 BEET GREENS AND PECAN PESTO
YIELD: About 1 1⁄2 cups (390 g)

This is a great way to use the greens that are attached to beets, if you happen to buy them
as a full bunch. Eaten raw, the beet greens can be tough and bitter, but just by blanching
them quickly in some salted water, they soften and become more flavorful. You can use this
pesto in a variety of ways. As a coating for potatoes, it really gives them personality; as a
spread, it pairs nicely with earthy portobello mushrooms.

½ cup (75 g) pecans Preheat the oven to 400ºF (200ºC, or gas mark 6). Spread the pecans in a
½ teaspoon salt, plus more single layer on a baking sheet, and toast them until golden brown, 7 to 10
to taste minutes. Remove from the oven and set aside to cool.
2 cups (140 g) roughly
chopped beet greens Bring a pot of salted water to a boil. In a large bowl, combine 12 ice cubes
½ cup (120 ml) extra-virgin with water. Once the salted water comes to a rolling boil, add the beet greens
olive oil to the pot and boil them for 2 to 3 minutes. Use a slotted spoon to remove
1 teaspoon lemon juice them from the boiling water and submerge in the bowl of ice water. Let them
cool for about 30 seconds before removing them and transferring directly to
either a blender or food processor. Add the toasted pecans and ½ teaspoon
salt and secure the lid. Drizzle in the oil and add the lemon juice, processing
to a smooth consistency. Season to taste with salt.

FEATURED SUPERFOODS:
Beet greens, lemons, olive oil, pecans

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 ROSEMARY HARD CIDER APPLE BUTTER
YIELD: 2 cups (480 g)

Apple butter always reminds me of my grandmother. She introduced me to it when I was a

kid, and one of my favorite memories with her is enjoying a breakfast of thick slices of
raisin bread slathered with apple butter. I always make it whenever we find ourselves with
an excess of apples on hand. This version is not traditional, like the one I had with my
grandmother, but I think she’d still approve. It’s made with hard cider, which gives it depth
of flavor and added tartness. If you’d like, you can leave out the hard cider and just use
apple cider or water.

3 cups (705 ml) your favorite In a large pot, combine 1 cup (235 ml) of the hard cider with all of the apples.
flavor and variety of hard Add a pinch of salt and the rosemary and cinnamon. Bring the mixture to a
cider, divided
boil, reduce to a simmer, and cook, stirring fairly often, until the liquid has
7 cups (1050 g) peeled and been absorbed. Once the cider has been absorbed, add another cup (235 ml)
diced apples (about 5
hard cider and repeat the process of stirring and simmering until the liquid
medium-size apples)
has been absorbed. Repeat this process a third time with the remaining cup
Pinch of kosher salt
of (235 ml) cider. This whole process takes about 45 minutes to 1 hour and at
1 teaspoon minced fresh
this point, the apples should be very soft and starting to break down. Allow
rosemary
them to cool for a couple of minutes, and then purée the apple mixture in a
½ teaspoon ground cinnamon
food processor or blender until smooth. Return the mixture to the pot and
cook a second time over low heat, stirring regularly, until the sauce starts to
darken, 30 to 45 minutes. This will keep in an airtight container in the
refrigerator for up to 2 weeks.

FEATURED SUPERFOODS:
Apples, cinnamon, rosemary

Condiments 45

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 Part Two
The Sandwiches

Ah, here’s what we’re really here for anyway, right? In the following
chapters, you’ll find 83 recipes for fully composed superfood
sandwiches and lots of photos to accompany them. The sandwich
recipes in this book are meant to feed four people (one sandwich
per person). These are not meant to be beastly sandwiches that
stuff you to the brim, and they may be smaller than what you are
used to seeing at a deli or pizza shop. Still, they are nutritionally
dense and packed with protein and fiber that will satisfy your
hunger and keep you fueled for some time—no overflow needed. If
you’re flying solo or making a meal for two, you can either cut the
recipe in half or save leftovers for another meal. On the other hand,
if you’re cooking for a crowd, you can double or triple (you popular
guy or gal) the recipe to accommodate everyone.

Ready to get started? Here we go . . .

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 Chapter 3

SUPERFOOD SPOTLIGHT:
Fruits

Three Nut Butter and Acai Berry Jam Sandwich 48

Grilled Pineapple Avocado Sandwich 51

Ginger Hoisin–Glazed Pork Tenderloin Sandwich

with Mango-Blueberry-Jicama Slaw 52

Apple Cinnamon Waffle Sandwich 53

Roasted Tomato, Jerusalem Artichoke,

and Toasted Hazelnut Sandwich 54

Middle Eastern Pomegranate Chicken Sandwich 57

Caramelized Onion, Apple, and Smoked Gouda

Grilled Cheese 58

Thai “Elvis” Sandwich 59

Chicken with Strawberry, Rhubarb, and Basil

Salsa Sandwich 60

Steak and Roasted Strawberry Sandwich 63

Turmeric Chickpea Sandwich

with Cardamom-Spiced Apples 64

Dad’s Garden Sandwich 65

Fruity Breakfast Sandwich 66

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 THREE NUT BUTTER AND
ACAI BERRY JAM SANDWICH
RECOMMENDED BREAD: Buttermilk Whole Wheat; Spelt and
Flaxseed Challah; wheat, oat, or whole grain bread

YIELD: 4 sandwiches, about 11⁄2 cups (390 g) nut butter, about 2 cups (520 g) jam

No sirs and ma’ams, this is not your average PB&J, but it’s just as satisfying, if not more.
When I first made my own peanut butter, I quickly became hooked. It’s not as creamy as
supermarket brands, but it’s much more flavorful and surprisingly easy to make. For extra
depth of flavor and added nutrition, I like to use a couple of different nuts in my recipe, but
you could always just stick with one or use a different combination. The recipe for the nut
butter and the jam makes a lot and takes a little more effort, but I assure you that it’s worth
it. All together, this sandwich is great for an on-the-go breakfast or lunch.

NUT BUTTER To make the nut butter: Preheat the oven to 375ºF (190ºC, or gas mark 5).
1 cup (145 g) hazelnuts Combine all of the nuts on a baking sheet and bake for 15 to 20 minutes,
1 cup (145 g) walnuts shaking them regularly to ensure even toasting. The nuts are done when they
1 cup (145 g) peanuts are an even, deep golden brown. Set aside to cool.
2 tablespoons (40 g) honey
1 teaspoon cinnamon
Once cool, put them into a food processor or blender. Add the honey,
cinnamon, and salt. Start the blender or processor, slowly streaming in the
1 teaspoon kosher salt
oil. Process for about 5 minutes, stopping every minute or so to scrape down
2 tablespoons (30 ml) olive oil
the sides of the processor. The nut butter is done when it is thoroughly
combined and reaches a thick consistency.
JAM
12 ounces (336 g) blackberries To make the jam: Combine all of the ingredients in a medium-size pot over
7 ounces (196 g) unsweetened medium-low heat. The fruit will release its moisture, and the mixture will be
acai berry concentrate*
very wet. Keep cooking it down until it thickens and gets very jammy, 30 to
2 cups (340 g) chopped 45 minutes. Remove from the heat and let cool. The jam will continue to
strawberries
thicken as it cools. Taste and if you’d like it sweeter, add more honey until it
2 tablespoons (40 g) honey,
reaches the desired level of sweetness. Store in an airtight container in the
or to taste
refrigerator for up to 1 week.

*Acai concentrate is available in the freezer section of most health food stores. If you can only find sweetened, adjust the
honey level or omit it entirely, depending on how sweet you’d like it.

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 SANDWICH To make the sandwich: Lay out the bread. Slather each of 4 slices with
8 slices bread 1 tablespoon (16 g) of the nut butter. Spread the remaining 4 slices with the
¼ cup (65 g) Three Nut Butter jam. Join each nut butter slice of bread with each jam-covered piece of bread
(page 48) to make 4 sandwiches. Additionally, you can toast the sandwiches in a
¼ cup (65 g) Acai Berry Jam toaster oven once they are assembled for a warm version.
(page 48)

FEATURED SUPERFOODS:
Acai berries, blackberries, cinnamon, hazelnuts, honey, olive oil, peanuts,
strawberries, walnuts

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 GRILLED PINEAPPLE
AVOCADO SANDWICH
RECOMMENDED BREAD: Cornmeal Texas Toast,
Buttermilk Whole Wheat Bread, hearty grain bread

YIELD: 4 sandwiches

Grilling fruits makes them look pretty by accenting them with dramatic, dark grill lines, and
it also helps their sugars concentrate for an intensely flavored end result. While you can
grill inside using a grill pan, if you grill the pineapple on an outdoor grill, you’ll also pick up
traces of smokiness. This minimal effort sandwich is a great choice for a lazy summer day
when you want to keep the heat outside.

8 (1-inch, or 2.5 cm) sliced Grill the pineapple using either an indoor grill or an outside one. If using an
pineapple rings outside grill, heat the grill until very hot, about 15 minutes. Scrape the grill
1 avocado grates clean using a grill brush. Lay the pineapple rings on the grill and cook
1 tablespoon (15 ml) lime juice them with the grill closed for 5 to 7 minutes on each side, until you get nice
8 slices bread grill marks. Set aside to cool.
½ cup (8 g) fresh cilantro
leaves If using an indoor grill, preheat a grill pan over high heat for about 5 minutes.
½ cup (75 g) sliced almonds Add the pineapple to the grill pan and sear the outside, 5 to 7 minutes on
each side, until grill marks develop. Set aside to cool.

Peel, pit, and cut the avocado into thin slices. Pour the lime juice over it
and coat it entirely to prevent browning.

To assemble the sandwiches, lay out the bread. Top each of 4 slices with
2 rings of grilled pineapple. Divide up the avocado slices and add on top of
the pineapple. Top each with equal parts cilantro and almonds. Top each
half with the remaining slices of bread.

FEATURED SUPERFOODS:
Almonds, avocados, cilantro, limes, pineapples

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 GINGER HOISIN–GLAZED
PORK TENDERLOIN SANDWICH WITH
MANGO-BLUEBERRY-JICAMA SLAW
RECOMMENDED BREAD: Cornmeal Texas Toast, sub rolls, Spelt and Flaxseed Challah

YIELD: 4 sandwiches

Hoisin sauce is very easy to find in the Asian section of most grocery stores. It gets added
to the pork after it cooks so that it doesn’t burn during the cooking process, but the end
result is sticky-sweet pork that is complemented by the fruitiness of the salsa. The ginger
stands out and pairs nicely with the slaw, where the jicama adds a satisfying crunch and
the fruit sweetens up and helps tame the heat from the jalapeño.

1½ pounds (680 g) pork Preheat the oven to 400ºF (200ºC, or gas mark 6). Season the pork with salt
tenderloin and pepper. Heat the oil in a large ovenproof skillet over medium-high heat.
1 teaspoon kosher salt Add the pork to the skillet and sear the outside of the pork for 5 to 7 minutes
½ teaspoon black pepper on each side. Transfer the skillet to the oven to cook the pork through, until it
1 tablespoon (15 ml) extra- reaches an internal temperature of 140º to 145ºF (60º to 63ºC).
virgin olive oil
½ cup (120 ml) hoisin sauce Combine the hoisin sauce with the ginger in a small bowl. Brush the pork
1 teaspoon freshly grated with hoisin-ginger sauce and set aside to rest, about 5 minutes.
ginger
1 mango, cut into matchstick- Meanwhile, combine the mango, jicama, and blueberries in a medium-size
size sticks bowl. Add the lime zest, lime juice, honey, cilantro, and jalapeño. Stir to
1 cup (130 g) matchstick-size combine.
sticks jicama
1 cup (145 g) blueberries To assemble, slice the pork thinly. Lay the pork on 4 of the bread slices, divide
1 teaspoon lime zest the hoisin-ginger sauce evenly among the sandwiches, and top with the slaw
2 teaspoons lime juice and the remaining bread.
½ teaspoon honey
¼ cup (4 g) fresh cilantro,
roughly chopped
1 jalapeño, diced, or to taste
8 slices bread

FEATURED SUPERFOODS:
Blueberries, cilantro, ginger, honey, jicama, limes, mangoes, olive oil, peppers

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 APPLE CINNAMON WAFFLE SANDWICH
RECOMMENDED BREAD: Waffles

YIELD: 4 sandwiches

These sandwiches can be made with your favorite waffle recipe, or, if you’re in a hurry, you
can use some good frozen waffles. I prefer whole wheat here because I like the extra nutty
flavor. Although this sandwich can be enjoyed all year-round, it’s ideal for fall and winter
months. It’s great to enjoy right away while it’s warm and toasty, but it’s also good to stash
away and enjoy on the go.

2 apples Core and thinly slice the apples and add them to a medium-size skillet. Pour
⅓ cup plus 2 tablespoons in ⅓ cup (80 ml) of the apple cider and add the sugar and 1 teaspoon of the
(110 ml) apple cider, divided cinnamon. Cook the apples in the cider mixture over medium heat until they
2 teaspoons brown sugar have softened and are very fragrant, about 10 minutes.
1½ teaspoons ground
cinnamon, divided In a small bowl, combine the remaining 2 tablespoons (30 ml) apple cider,
4 ounces (112 g) cream cheese, the remaining ½ teaspoon cinnamon, and the cream cheese. Use a rubber
at room temperature spatula or a spoon to combine.
8 whole wheat waffles,
toasted To assemble, spread equal parts cream cheese onto each waffle. Divide the
warm apple slices into 4 equal parts and top 4 of the waffles with the apple
mixture and then with the remaining cream cheese–coated waffles.

FEATURED SUPERFOODS:
Apples, cinnamon

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 ROASTED TOMATO, JERUSALEM ARTICHOKE,
AND TOASTED HAZELNUT SANDWICH
RECOMMENDED BREAD: Parmesan Kale Bread, Spelt and Flaxseed Challah,
Semolina Quinoa Focaccia, whole grain bread

YIELD: 4 sandwiches

To me, this is a perfect vegetarian sandwich. It has heartiness from the roasted Jerusalem
artichokes, tang from the roasted tomatoes, crunch from the toasted hazelnuts, and an herbal
accent, courtesy of the trio of mint, basil, and chives. It’s the perfect balance and especially
good to enjoy at the very start of spring, when Jerusalem artichokes are still in season.

2 cups (300 g) peeled and Preheat the oven to 400ºF (200ºC, or gas mark 6). Line a baking sheet with
chopped Jerusalem artichoke parchment paper and pile the Jerusalem artichokes on one side. Coat with
(1-inch [2.5 cm] pieces)
half of the oil. Make a small pile of the tomatoes on the other side of the
1 tablespoon (15 ml) extra- baking sheet. Coat with the remaining oil and season both with salt. Bake
virgin olive oil, divided
until the tomatoes become golden and shrivel slightly (if done first, remove
1 cup (150 g) cherry tomatoes
them and continue cooking the Jerusalem artichokes), 25 to 30 minutes.
Kosher salt, to taste Cook the Jerusalem artichokes until they have no resistance when pierced
½ cup (75 g) hazelnuts with a knife, 30 to 40 minutes. Set aside to cool.
Zest of 1 Meyer lemon
2 tablespoons (30 ml) Meyer Meanwhile, in a small ovenproof skillet, toast the hazelnuts in the oven,
lemon juice checking them often so they don’t burn, until they turn golden brown,
2 tablespoons (5 g) chopped 10 to 12 minutes. Remove from the oven and set aside to cool.
fresh basil
2 tablespoons (5 g) chopped In a small bowl, combine the lemon zest and juice, basil, mint, and chives.
fresh mint
Stir in the yogurt and the honey.
1 tablespoon (3 g) chopped
fresh chives
Lightly toast the bread. Spread the yogurt–herb mixture on each slice. Divide
1 cup (240 g) Greek yogurt
the spinach among half of the slices of bread and neatly pile on the roasted
½ teaspoon honey tomatoes and Jerusalem artichokes. Crush the hazelnuts with a knife and
8 slices bread divide among the slices of bread. Top with the other slices of bread.
1 cup (70 g) spinach

FEATURED SUPERFOODS:
Basil, chives, Greek yogurt, hazelnuts, honey, Jerusalem artichokes, lemons,
mint, olive oil, spinach, tomatoes

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 MIDDLE EASTERN
POMEGRANATE CHICKEN SANDWICH
RECOMMENDED BREAD: Buttermilk Whole Wheat Bread,
Middle Eastern–Spiced Oat Flaxseed Buns, sub rolls, whole grain bread

YIELD: 4 sandwiches

Za’atar is a popular Middle Eastern spice blend that includes sumac, dried herbs (most
often dried thyme, oregano, and/or marjoram), and usually sesame seeds. It provides a
tangy, intensely herbal note to food. Depending on where you get it from and who made the
blend, you’ll find a variety of spice mixes. You can buy it premade in most Middle Eastern
markets as well as online, or you can blend your own mix. Pomegranate molasses is
becoming more readily available and is usually found in the Asian/Middle Eastern section
of the grocery store. It’s essentially just pomegranate juice reduced down with some sugar
until it turns into a thick syrup with an addictive tang to it.

1 tablespoon (15 ml) extra- Preheat the oven to 375ºF (190ºC, or gas mark 5). Heat the oil in a large
virgin olive oil skillet over medium-high heat for just a minute or two. Coat the chicken with
1½ pounds (680 g) boneless, the za’atar and salt. Lay the chicken in the hot skillet, ensuring that the
skinless chicken breast pieces aren’t too close together. Cook them on one side without flipping for
1 tablespoon (6 g) za’atar 5 to 7 minutes, or until some nice, golden brown color starts to form. Flip
(omit the salt if your spice
them over and cook another 5 to 7 minutes. If the internal temperature isn’t
blend contains it already)
registering 165ºF (74ºC) at this point, transfer the whole skillet to the oven
1 teaspoon kosher salt
and finish cooking the chicken, 5 to 10 minutes. Set aside the chicken once
1 tablespoon (20 g)
it’s done and allow it to rest for 5 to 10 minutes, and then slice it thinly and
pomegranate molasses
drizzle with the pomegranate molasses.
8 slices bread
¾ cup (112 g) pomegranate
To assemble the sandwiches, lay out the bread and divide the pomegranate
seeds
seeds evenly over 4 slices. Top each with ¼ cup (30 g) of the cucumbers.
1 cup (120 g) sliced cucumber
Divide the chicken slices among the sandwiches, top with the arugula and
1 cup (20 g) arugula
remaining bread slices.

FEATURED SUPERFOODS:
Arugula, olive oil, pomegranates, za’atar

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 CARAMELIZED ONION, APPLE, AND
SMOKED GOUDA GRILLED CHEESE
RECOMMENDED BREAD: Spelt and Flaxseed Challah,
Buttermilk Whole Wheat Bread, whole wheat bread

YIELD: 4 sandwiches

Most kids sneak cookies when their mothers aren’t looking or dream about cakes and ice
cream. But not me. I would sneak extra cheese (sorry you had to find out about it this way,
Mom) and fantasize about sharp Cheddar cheese and crackers. Cheese is, and has been,
one of my favorite things on the planet to eat, and I’d take a good square of cheese over
most anything. For that reason, I love grilled cheese sandwiches, but I like to lighten them
up a bit by adding fruits and vegetables. I also select a healthy bread and go a little light on
the cheese. This sandwich marries one of my ultimate favorite combinations in the cheese
world: apples and a smoky cheese. The Rosemary Hard Cider Apple Butter finishes it off
with an herbal, sweet, and savory note.

1 tablespoon (15 ml) extra- In a large skillet, heat the oil over medium heat. Add the onion and salt. Once
virgin olive oil the onions start cooking, lower the heat to medium-low and, stirring often so
3 cups (480 g) sliced onion that they don’t stick to the bottom of the pan, cook the onions slowly until
(about 2 large onions) they get very soft and turn golden brown, about 1 hour. Set aside to cool a bit.
1 teaspoon kosher salt
8 slices bread Lay out the bread and coat each slice with 1 tablespoon (15 g) of the apple
½ cup (120 g) Rosemary Hard butter. Add 2 pieces of cheese to 4 of the bread slices and divide the
Cider Apple Butter (page 45) caramelized onions among the other 4 bread slices. Top the onions with the
8 slices smoked Gouda apple slices. Join one side of the cheese-topped bread with one side of the
caramelized onion–topped bread to create 4 sandwiches. Add the sandwiches
to a large, nonstick skillet and heat over medium heat, flipping after one side
starts to get color. The sandwich is done when both sides are toasted and
the cheese is melted.

FEATURED SUPERFOODS:
Apples, olive oil, onions

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 THAI “ELVIS” SANDWICH
RECOMMENDED BREAD: Waffles, Spelt and Flaxseed Challah, oat or whole wheat bread

YIELD: 4 sandwiches

This sandwich sort of happened by mistake, and a good mistake it was! I knew that I
wanted to include some sort of version of an Elvis sandwich—a classic combination of salty
peanut butter and sweet, sliced bananas. I had some leftover peanut sauce, so I made some
waffles, slathered it on them, and put sliced bananas on top. I also added some toasted
peanuts for crunch and voilà—a sweet, salty, and spicy sandwich that turned out pretty
great. This makes for a quick lunch or even a hearty midday or late-night snack for when
you’re craving something different.

½ cup (75 g) unsalted peanuts Preheat the oven to 400ºF (200ºC, or gas mark 6). Lay out the peanuts in a
½ cup (130 g) peanut butter single layer on a baking sheet. Toast the peanuts for 7 to 10 minutes, or until
2 teaspoons red curry paste they have darkened in color. Remove from the oven and set aside to cool.
¼ cup (60 ml) warm water
¼ teaspoon kosher salt In a small bowl, combine the peanut butter, red curry paste, water, and salt.
Sriracha, to taste
Stir to combine until a smooth sauce forms. Drizzle in the sriracha to your
desired spice level. Stir to combine and set aside. Slice the bananas thinly.
3 bananas
8 waffles, homemade or
frozen
Lay out the waffles and spread the Thai peanut butter evenly over each one.
Top 4 of the waffles with the banana slices and then the toasted peanuts. Top
each with the remaining 4 waffles.

FEATURED SUPERFOODS:
Bananas, peanuts/peanut butter

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 CHICKEN WITH
STRAWBERRY, RHUBARB, AND
BASIL SALSA SANDWICH
RECOMMENDED BREAD: Sub rolls, baguette, Semolina Quinoa Focaccia

YIELD: 4 sandwiches

With so many sandwiches in this book, it is hard to play favorites, but this is a top contender.
The sweetness from the strawberries and the intense tang of the rhubarb against the
savoriness of the chicken make this sandwich a standout. I’m also partial to basil and
strawberries together. It’s a simple and straightforward sandwich that doesn’t take long to
put together and tastes delicious. Try making this in spring/early summer, when rhubarb
and strawberries are at their best. For another layer of flavor, try adding goat cheese to the
mix or crumbled feta for a salty component.

2 tablespoons (30 ml) Preheat the oven to 375ºF (190ºC, or gas mark 5). Heat the oil in a large
extra-virgin olive oil ovenproof skillet over medium-high heat for 1 to 2 minutes. Season the chicken
1½ pounds (680 g) boneless, with the salt, add it to the pan, and sear it for about 5 minutes on each side.
skinless chicken breast Place the pan in the oven and finish cooking the chicken, just until the
½ teaspoon salt internal temperature registers 165ºF (74ºC). Remove the chicken from the
1 cup (170 g) diced skillet and place on a clean cutting board to rest for 5 to 7 minutes. Slice
strawberries thinly. The chicken can also be chilled and the sandwich enjoyed cold.
2 tablespoons (15 g) finely
diced rhubarb
Meanwhile, prepare the salsa by combining the strawberries, rhubarb, honey,
½ teaspoon honey and basil in a medium bowl.
2 tablespoons (5 g) roughly
chopped basil
To assemble the sandwiches, lay out the sub rolls and stuff each evenly with
4 sub rolls, sliced in half the chicken slices. Top each sandwich with equal amounts of salsa.

FEATURED SUPERFOODS:
Basil, honey, olive oil, strawberries

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 STEAK AND ROASTED
STRAWBERRY SANDWICH
RECOMMENDED BREAD: Sub rolls, baguette, kaiser rolls

YIELD: 4 sandwiches

To me, this sandwich tastes just like summertime should. The ingredients are simple and
fresh, and roasting the strawberries, deepens their flavor and adds to the meatiness of the
steak. This sandwich pairs nicely with a chilled glass of rosé, and preferably a seat outside.

1½ pounds (680 g) sirloin Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
steak or your favorite cut with parchment paper. Bring the steak to room temperature by removing it
of beef
from the refrigerator about 20 to 30 minutes before you plan to cook it.
1 pound (454 g) strawberries,
washed, hulled, and halved
Spread the strawberries on the prepared baking sheet and roast until they
1 tablespoon (15 ml)
get very soft and darken in color, 20 to 30 minutes.
neutral cooking oil,
such as grapeseed oil
In a medium-size skillet, heat the oil until very hot, but not smoking. Dry the
1½ teaspoons kosher salt
steak with paper towels to get rid of any excess moisture. Season the steak
½ cup (120 ml) Roasted
Strawberry Balsamic Steak with the salt, coating evenly on both sides. Place the steak in the hot skillet. It
Sauce (page 40), divided should make a loud sizzling noise. If it doesn’t, the pan and oil are not hot
1 cup (120 g) thinly sliced enough. If this is the case, remove the steak from the skillet and wait until the
English cucumber oil is hot enough. Sear the steak for 5 to 7 minutes on each side, flipping only
3 tablespoons (45 ml) once. After flipping, brush with ¼ cup (60 ml) of the steak sauce. Depending on
raspberry vinegar the thickness of the steak and the desired doneness, it may need to be cooked
4 sub rolls, sliced in half longer in the oven. Using an instant-read thermometer, cook the steak until the
½ cup (35 g) microgreens, internal temperature registers 130ºF (54.5ºC) for medium-rare, 140ºF (60ºC) for
sprouts, or other lettuce medium, and 150ºF (65.5ºC) for well done. Take the steak off the heat and let it
rest for 5 minutes before slicing to allow the juices to redistribute.

While the steak rests, toss the cucumber with the vinegar and toast the sub
rolls (optional). Thinly slice the steak. Layer the rolls with the cucumbers,
steak, and strawberries, drizzle with the remaining steak sauce, and top with
the microgreens. Serve immediately.

FEATURED SUPERFOODS:
Microgreens, olive oil, onions, sprouts, strawberries, tomatoes

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 TURMERIC CHICKPEA SANDWICH
WITH CARDAMOM-SPICED APPLES
RECOMMENDED BREAD: Middle Eastern–Spiced Oat Flaxseed Buns, sub rolls

YIELD: 4 sandwiches

Although the turmeric in this sandwich gives the chickpeas a bright yellow tinge and a
subtle, mustardy flavor, the real stars of the show are the apples. They are quickly marinated
in champagne vinegar and cardamom so that they develop a tangy, spice-laden, almost
sweet pickle–like quality while still maintaining their tart flavor. This sandwich is easy to
throw together and travels well, making it an ideal choice for when you’re on the go.

½ cup (75 g) diced Granny In a small bowl, combine the apple with the vinegar and cardamom.
Smith apple Set aside. In a separate bowl, combine the chickpeas with the ginger
3 tablespoons (45 ml) and turmeric.
champagne vinegar
¼ teaspoon cardamom To assemble the sandwiches, lay out the buns. Top each bottom half with
1½ cups (360 g) chickpeas, equal amounts of the arugula and cucumber. Next, divide up the chickpeas
drained and rinsed if canned among the buns, and then drain the apples of any excess vinegar and lay
1 teaspoon grated fresh ginger on top of the chickpeas. Finish with the top of the bun.
½ teaspoon turmeric
4 buns or rolls, sliced in half
1 cup (20 g) arugula
1 cup (120 g) sliced cucumber

FEATURED SUPERFOODS:
Apples, arugula, chickpeas, ginger, turmeric

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 DAD’S GARDEN SANDWICH
RECOMMENDED BREAD: Parmesan Kale Bread, sub rolls, baguette, kaiser rolls

YIELD: 4 sandwiches

When my dad was young, he wanted to be a farmer, and that desire to grow his own fruits
and vegetables stuck with him through adulthood. Our summers included many varieties of
tomatoes, from little cherry tomatoes to plump beefsteak tomatoes. “So sweet you’d think
they were candy!” he’d exclaim. The summertime dinners of my childhood were always
accompanied by a big bowl of garden fresh, crisp cucumbers and sliced tomatoes, seasoned
simply with rice wine vinegar, giving them a sweet pickle-y quality. Every summer my dad
proudly presents me with a giant brown paper bag of tomatoes and cucumbers, and those
summery flavors inspired this sandwich. It’s best when the veggies are in season. Give
them some time to marinate and allow the flavors to come together. It’s perfect for a hot night
when turning on the oven is not appealing.

2 cups (240 g) sliced pickling In a shallow bowl, combine the cucumbers and tomatoes. Pour the rice wine
or English cucumbers vinegar over them and allow to marinate for 10 to 20 minutes before removing
8 slices tomato from the bowl and shaking off any excess vinegar.
¼ cup (60 ml) rice wine vinegar
8 slices bread To assemble the sandwiches, lay out the bread and divide up the cucumbers
8 basil leaves among 4 slices. Top with 2 tomato slices each and then lay 2 pieces of fresh
basil on top. Finish by topping each of the sandwiches with the last slice
of bread.

FEATURED SUPERFOODS:
Basil, tomatoes

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 FRUITY BREAKFAST SANDWICH
RECOMMENDED BREAD: Spelt and Flaxseed Challah, Buttermilk Whole Wheat Bread, waffles

YIELD: 4 sandwiches

If I say “breakfast sandwich” to you, you’ll probably immediately picture an egg sandwiched
in an English muffin, and I can’t say I blame you. The two seem to go hand in hand, leaving
little room for other types in the breakfast sandwich game. I’m not hating on egg sandwiches;
they have a special place in my heart (and in this book), but sometimes I crave something a
little lighter, and this refreshing fruit and yogurt sandwich does just the trick. Try swapping in
other seasonal fruits to keep things interesting.

1 cup (240 g) Greek yogurt Preheat the oven to 400ºF (200ºC, or gas mark 6). In a small bowl, combine
or labneh* the Greek yogurt, honey, and lemon zest. Stir to combine and set aside.
2 tablespoons (40 g) honey
1 tablespoon (6 g) lemon zest Spread the pecans on a baking sheet in a single layer. Toast in the oven for
(zest from about 1 lemon) about 10 minutes, or until the nuts are an even shade of brown. Set aside
¼ cup (35 g) pecans, chopped to cool.
1 grapefruit
8 slices bread Segment the grapefruit by cutting off the top and bottom skin, just enough
1 cup (170 g) sliced until you reach the flesh, about ½ inch (1.3 cm) or so. Stand the fruit upright
strawberries on a cutting board. With your knife, and working in sections, slice the skin and
pith off, working along the contours of the grapefruit and revealing just the
*See Resources, page 171. flesh. Holding the grapefruit in your hand over a bowl, carefully cut in between
the membranes of the grapefruit. Shake the grapefruit flesh loose with your
knife and into the bowl. Continue this process for the whole grapefruit.

Lay the bread out on a work service and spread 2 tablespoons (30 g) of
the yogurt over each slice of bread. Divide the grapefruit segments among
4 slices of bread. Top with the sliced strawberries and sprinkle with the
toasted pecans. Top each with the remaining 4 slices of bread.

FEATURED SUPERFOODS:
Greek yogurt, honey, lemons, pecans, strawberries

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 Chapter 4

SUPERFOOD SPOTLIGHT:
Greens

Indian Grilled Halloumi and Spinach Sandwich 69

Watercress, Apple, and Pecan Sandwich

with Lemon Poppy Seed Vinaigrette 70

Mexican Stuffed Poblano Pepper Sandwich 71

Spinach and Zucchini Cornmeal Cakes

with Spiced Goat Cheese 73

Ginger Chicken Sandwich with Asian

Mustard Greens Salad 74

Leek Spanakopita Chicken Sandwich 75

Pork Tenderloin Sandwich with Shredded

Brussels Sprout Slaw 76

Moroccan Kale Ratatouille Sandwich 78

Mushroom and Beet Green Pesto Sandwich 80

Warm Beet Green Pesto Potato

and Leek Salad Sandwich 81

Buffalo Brussels Sprouts Sub with Blue Cheese,

Carrot, and Celery Slaw 83

Skinny’s Crispy Kale Chicken Caesar Salad Sandwich 84

Argentinian Steak Sandwich with Kale Chimichurri 86

Caramelized Endive and Fennel Sandwich

with Gorgonzola Dolce 87

68

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 INDIAN GRIDDLED HALLOUMI
AND SPINACH SANDWICH
RECOMMENDED BREAD: Sub rolls, Honey Miso Whole Wheat Sesame Buns

YIELD: 4 sandwiches

This sandwich is a play on the popular Indian dish saag paneer, which combines spinach,
paneer cheese, and loads of spice. Halloumi, if you’ve never had it before, is one of my
favorite cheeses because you can sear it over moderately high heat, and, instead of
melting, it retains its shape and develops a golden and crispy exterior that enhances its
flavor. It can be pretty salty in the best of ways, so a little goes a long way. If you can’t find
halloumi cheese, you can use the classic paneer, which can also handle the heat and be
cooked like halloumi. If you can’t find either, queso fresco or even feta crumbled over
the sandwich right before serving would work well, too.

½ pound (226 g) halloumi Dice the halloumi into ½-inch (1.3 cm) cubes. Heat a dry, nonstick skillet over
cheese medium heat for about 2 minutes. Add the cheese to the skillet, making sure
1 teaspoon extra-virgin they are in a single layer and each cube has space to brown. (You may need
olive oil to work in batches.) Heat the cheese for 1 to 2 minutes, or until it starts to
¾ cup (120 g) diced onion turn golden brown. Using tongs, flip the cheese over and repeat the process,
Pinch of salt searing the other side of each cube. Once two sides are seared, transfer the
½ teaspoon minced garlic cheese to a plate to cool.
1 teaspoon garam masala
1 teaspoon grated fresh ginger Using the same skillet, heat the oil over medium heat for a minute or two.
6 cups (180 g) fresh baby Add the onion and salt. Cook until the onion starts to soften and becomes
spinach translucent, 3 to 5 minutes. Add the garlic and cook for another minute more.
4 sub rolls, sliced in half Add the garam masala and ginger. Stir to combine. Add the spinach to the
skillet and cook until wilted, stirring to combine, 3 to 5 minutes. Add the
halloumi back to the skillet, stir to combine, and adjust the salt if necessary.

Lay out the sub rolls and evenly divide the spinach and halloumi among
the rolls.

FEATURED SUPERFOODS:
Garlic, ginger, olive oil, onions, spinach

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 WATERCRESS, APPLE, AND PECAN SANDWICH
WITH LEMON POPPY SEED VINAIGRETTE
RECOMMENDED BREAD: Parmesan Kale Bread, Semolina Quinoa Focaccia,
Buttermilk Whole Wheat Bread, Spelt and Flaxseed Challah, sub rolls

YIELD: 4 sandwiches

Watercress is a great addition to this sandwich because it has a sharp, almost horseradish-
like flavor that plays well with the other sweet and tart components. Also, watercress tends to
top the superfood charts with its exceptionally high nutritional value. This sandwich is easy
to make for a crowd. Most ingredients may already be in your cabinet, and the poppy seed–
studded vinaigrette gives it a sophisticated look. There’s also a great balance of textures—
crunchiness from the apple and pecans and chewiness from the dried cranberries—that
makes this one hard to put down.

1 tablespoon (6 g) poppy In a medium-size bowl, combine the poppy seeds, lemon zest and juice,
seeds honey, oil, and vinegar and whisk for a couple of seconds until it comes
1 teaspoon lemon zest together in a smooth vinaigrette. Add the apple, pecans, and cranberries.
2 teaspoons lemon juice Set aside until ready to use.
1 tablespoon (20 g) honey
¼ cup (60 ml) extra-virgin To assemble the sandwiches, lay out the bread and divide the watercress
olive oil among 4 slices. Top with the apple and pecan mixture and the remaining
2 tablespoons (30 ml) slices of bread.
champagne vinegar
1 apple, cut into thin
matchsticks
1 cup (145 g) pecans
½ cup (75 g) dried cranberries
8 slices bread
2 cups (60 g) watercress

FEATURED SUPERFOODS:
Apples, cranberries, honey, lemons, olive oil, pecans, watercress

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 MEXICAN STUFFED POBLANO PEPPER SANDWICH
RECOMMENDED BREAD: Cornmeal Texas Toast, sub rolls

YIELD: 4 sandwiches

This recipe is loaded with superfoods and is so satisfying. For best results, make sure the
cornmeal is a thicker texture, like the one used to make polenta, rather than the powdery,
flour-like cornmeal used to make muffins.

2 poblano peppers, cut in half Preheat the oven to 450ºF (230ºC, or gas mark 8) and line a baking sheet
lengthwise, seeds and stems with parchment paper. Lay the peppers on the baking sheet. Bake for 15 to
removed
17 minutes, until they start to char. Remove from the oven and set aside.
4 cups (280 g) Swiss chard,
leaves and stems separated
Meanwhile, cut the Swiss chard stems into ½-inch (1.3 cm) pieces. Roughly chop
(about 1 bunch)
the leaves. Blanch the stems in boiling water for 2 to 3 minutes. Add the leaves.
1 teaspoon minced garlic
Cook for another 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water
1½ cups (270 g) diced tomato
and then, once 4 to 5 minutes have passed, use a slotted spoon to remove the
¼ cup (35 g) raisins
stems and leaves and add them to the water bath. In a little less than a minute,
1 teaspoon ground cumin remove from the water, shake off any water, and set aside in a large bowl.
½ teaspoon kosher salt
7 tablespoons (63 g) In a skillet, heat the oil over medium heat for 1 minute. Add the garlic and
cornmeal, divided heat for another minute before adding the tomatoes. Add the raisins, cumin,
1 cup (120 g) shredded sharp and salt and let simmer, stirring regularly, 5 to 7 minutes. Remove from the
Cheddar cheese, divided
skillet and combine with the Swiss chard. Add ¼ cup (36 g) of the cornmeal,
¼ cup (35 g) pumpkin seeds ½ cup (60 g) of the cheese, and the pumpkin seeds. Stir to combine.
8 slices bread
Lower the oven to 400ºF (200ºC, or gas mark 6). Divide the Swiss chard
mixture among the peppers. You can serve any extra stuffing alongside the
peppers, add it to the sandwiches just before serving, or reserve for another
use. Top the peppers with the remaining cheese and finish by dusting the
peppers with the remaining cornmeal. Place in a baking dish and bake until
the cheese melts and starts to brown, 15 to 20 minutes.

To assemble the sandwiches, lay out the bread and top 4 of the slices with
half of a pepper. Top with the remaining slice of bread.

FEATURED SUPERFOODS:
Cumin, garlic, peppers, pumpkin seeds, Swiss chard, tomatoes

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 SPINACH AND ZUCCHINI CORNMEAL CAKES
WITH SPICED GOAT CHEESE
RECOMMENDED BREAD: Sub rolls, burger buns, Middle Eastern–Spiced Oat Flaxseed Buns

YIELD: 4 sandwiches

While some veggie burgers can end up mushy, the cornmeal in this one helps give this
patty some texture. I like to use a coarser cornmeal so you really get that crunch. I make
these a lot in the late spring and early summer months when the ingredients are in season.
For more protein and texture, add chopped nuts to the mix. Consider using wilted Swiss
chard or mustard greens in place of the spinach.

5 cups (150 g) fresh spinach In a large skillet over medium-low heat, heat the spinach until it wilts but still
1½ cups (180 g) shredded has its vibrant green color, about 5 minutes. (You should end up with about
zucchini (about 1 medium- ½ cup [90 g] once it’s all wilted.) Let it cool for a couple of minutes until it’s
size zucchini) not too hot to touch.
1 teaspoon lemon zest
1 egg In a large bowl, combine the zucchini, spinach, lemon zest, and egg. Add the
⅔ cup (92 g) cornmeal cornmeal, basil, salt, and pepper. Add the flour and combine until it just
⅓ cup (13 g) chopped basil comes together. Don’t overmix or you’ll end up with tough cakes! At this
½ teaspoon salt point, your “batter” should look like very thick, loose cookie dough. If you find
Pinch of ground black pepper your batter is a little too loose, you can add cornmeal by the ¼ cup (35 g)
¼ cup (30 g) all-purpose flour until it reaches the desired consistency.
2 tablespoons (30 ml)
extra-virgin olive oil Heat the oil in a large skillet over medium-high heat for a couple of minutes.
½ cup (120 g) goat cheese, at Divide the batter into 4 equal portions and drop each portion by the spoonful
room temperature into the hot skillet, giving them plenty of room to spread out. Cook until
1 teaspoon sumac golden brown, 5 to 7 minutes, and then flip them over and cook the other
½ teaspoon dried mint side until it becomes golden brown as well. Transfer the cakes to a plate and
4 sub rolls or buns,
season with a little dusting of salt.
sliced in half
While the cakes are cooking, combine the goat cheese, sumac, and mint in a
small bowl. Spread evenly over each roll. Top with a zucchini cake and enjoy.

FEATURED SUPERFOODS:
Basil, eggs, lemons, mint, olive oil, spinach, zucchini

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 GINGER CHICKEN SANDWICH
WITH ASIAN MUSTARD GREENS SALAD
RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns, rolls

YIELD: 4 sandwiches

Mustard greens are sharp in flavor and have a slight mustardy taste. They wilt beautifully
and still maintain texture and their bright flavor. They are common in Asian cuisine, and this
sandwich combines flavors such as ginger, soy sauce, and sesame seeds that are also
common in that cuisine. Crunchy toasted peanuts finish off this sandwich.

1 teaspoon freshly grated Preheat the oven to 375ºF (190ºC, or gas mark 5). In a small bowl, combine the
ginger ginger, soy sauce, and garlic. Stir until it makes a paste. Rub it evenly over the
2 teaspoons soy sauce chicken and let marinate for about 10 minutes at room temperature.
1 teaspoon minced garlic
1½ pounds (680 g) boneless, Meanwhile, spread the peanuts on a baking sheet in a single layer and toast
skinless chicken breast until darker in color and very fragrant, 10 to 12 minutes. Set aside to cool, and
½ cup (75 g) unsalted peanuts then crush them with a meat mallet or heavy skillet.
1½ teaspoons coconut oil,
divided Heat 1 teaspoon of the oil in a large ovenproof skillet over medium-high heat
3 cups (210 g) stemmed, for 1 to 2 minutes, and then add the chicken. Cook for 5 to 7 minutes, flipping
roughly chopped mustard once you see golden brown color. Sear the other side for 5 to 7 minutes, and
greens
then place the skillet in the oven to cook through, 5 to 7 minutes, or until the
Kosher salt, to taste internal temperature registers 165ºF (74ºC). Set aside to rest for 5 minutes
½ cup (75 g) mandarin orange before slicing.
slices
1 teaspoon rice wine vinegar Meanwhile, heat the remaining ½ teaspoon oil in a large skillet. Add the
2 teaspoons sesame seeds mustard greens and season to taste with salt. Wilt the greens over medium
4 buns or rolls, sliced in half heat, just until they start to go limp but still have their bright green color.
Remove from the heat and transfer to a bowl. Add the orange slices, rice
wine vinegar, and sesame seeds. Stir to combine.

To assemble, lay out the buns and divide the chicken among them. Divide the
mustard green salad into 4 portions and lay on top of the chicken.

FEATURED SUPERFOODS:
Coconut oil, garlic, ginger, mustard greens, oranges, peanuts, sesame seeds

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 LEEK SPANAKOPITA CHICKEN SANDWICH
RECOMMENDED BREAD: Parmesan Kale Bread, Buttermilk Whole Wheat Bread,
Spelt and Flaxseed Challah, other whole grain bread

YIELD: 4 sandwiches

Growing up, I always thought that it didn’t get much fancier than spanakopita, the classic Greek
dish made from spinach, feta cheese, onions, and herbs, and when it was folded up into neat
little phyllo triangles, I couldn’t get enough. They were the height of sophistication for a little kid
like me. This sandwich is a play on that, but leeks are added to the mix, giving it a sweet and
delicate onion flavor. When making this, buy the best-quality feta you can get your hands on.
Good feta has a more complex flavor, and its saltiness has a personality all its own.

1 tablespoon plus ½ teaspoon Preheat the oven to 375ºF (190ºC, or gas mark 5). Heat 1 tablespoon (15 ml)
(17.5 ml) extra-virgin olive oil of the olive oil in an ovenproof skillet over medium heat. Season the chicken
1½ pounds (680 g) boneless, with the salt and pepper. Add the chicken to the skillet, searing the outside
skinless chicken breast for 5 to 7 minutes, or until it develops a golden exterior. Flip the chicken over
1 teaspoon kosher salt and sear the other side for another 5 to 7 minutes, or until golden brown.
Ground black pepper, to taste Transfer the skillet to the oven and bake until the internal temperature of
1 cup (105 g) halved leeks, the chicken registers 165ºF (74ºC), 7 to 10 minutes, depending on the size
white part only of the chicken. Remove from the oven and set aside.
6 cups (180 g) baby spinach
1 cup (150 g) crumbled feta In a nonstick skillet over medium heat, heat the remaining ½ teaspoon (2.5 ml)
cheese olive oil. Add the leeks and a generous pinch of salt. Cook until they soften
½ teaspoon chopped fresh and become translucent, about 5 minutes, before adding the spinach. (You
oregano may need to work in batches.) Wilt the spinach, just until it softens but still
1 teaspoon chopped fresh dill has its vibrant green color. Turn off the heat and add the cheese, oregano, dill,
1 teaspoon lemon zest lemon zest, and lemon juice. Set aside.
1 teaspoon fresh lemon juice
8 slices bread Slice the chicken thinly and divide among 4 slices of bread. Top each with the
leek-spinach mixture and the final slice of bread.

FEATURED SUPERFOODS:
Dill, leeks, lemons, olive oil, oregano, spinach

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 PORK TENDERLOIN
SANDWICH WITH SHREDDED
BRUSSELS SPROUT SLAW
RECOMMENDED BREAD: Sub rolls, kaiser rolls,
Semolina Quinoa Focaccia, Parmesan Kale Bread

YIELD: 4 sandwiches

If you aren’t a big fan of Brussels sprouts, this sandwich might make you a believer. The
mustard and balsamic vinegar brighten any bitterness from the sprouts, and dried currants
give it a touch of sweetness. I find that the sharper (meaning more aged) provolone works
the best because the flavor stands out, but regular sliced provolone works great here, too.

½ pound (226 g) Brussels Preheat the oven to 425ºF (220ºC, or gas mark 7). Prepare the Brussels
sprouts sprouts by washing them, trimming their stems, and then shredding them into
1 tablespoon (15 ml) extra- thin strips with a knife. Heat the oil in a medium-size skillet over medium-high
virgin olive oil heat and add the Brussels sprouts, currants, vinegar, and 1 teaspoon (4 g)
¼ cup (35 g) currants of the mustard. Stir to combine and cook, stirring regularly, until the sprouts
2 teaspoons balsamic vinegar start to brown, 10 to 15 minutes. Season to taste with salt.
2 tablespoons plus
1 teaspoon (26 g) Dijon While the sprouts are cooking, rub the pork with the remaining 2 tablespoons
mustard, divided
(22 g) mustard and season generously with salt. Lay the pork in a pan and cook
Salt until the exterior is browned and the center registers an internal temperature
1½ pounds (680 g) pork of 140º to 145ºF (60º to 63ºC). Transfer to a clean cutting board to rest for 5 to
tenderloin
7 minutes.
4 slices provolone cheese
4 sub rolls, sliced in half To assemble the sandwich, divide the cheese evenly among the sub rolls and
melt in the toaster or oven. Slice the pork thinly and divide equally among the
sandwiches. Top with equal amounts of the slaw.

FEATURED SUPERFOODS:
Brussels sprouts, olive oil

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 MOROCCAN KALE
RATATOUILLE SANDWICH
RECOMMENDED BREAD: Spelt and Flaxseed Challah, Parmesan Kale Bread,
Honey Miso Whole Wheat Sesame Buns

YIELD: 4 sandwiches

There are a couple of tricks to good ratatouille. First, you need a fair amount of garlic and
olive oil. Second, cook it only until all of the vegetables are cooked through. If you cook it
any longer, it starts to turn to mush. Ratatouille is a classic French dish, but I’ve given it an
African makeover and added kale, which goes along beautifully with the other vegetables.

3 tablespoons (45 ml) In a medium-size pot over medium heat, heat 1 tablespoon (15 ml) of the oil
extra-virgin olive oil, divided for a minute or two and then add the onion. Add about ¼ teaspoon of the
1½ cups (240 g) diced onion salt to help the onion sweat. Cook the onion for about 5 minutes, until it
Kosher salt, to taste starts to become translucent. Add the garlic and cook another 2 to 3
1 tablespoon (10 g) minced minutes. Add the eggplant next, and cook, stirring fairly regularly so that the
garlic eggplant doesn’t stick to the bottom. If it does, you can just add a little more
4 cups (280 g) diced eggplant oil. Cook the eggplant for about 5 minutes, then add the zucchini. Add the
(1-inch [2.5 cm] cubes, about tomato next, along with the cinnamon, cumin, clove, and paprika. Add about
1 small eggplant)
½ teaspoon of salt and stir to combine, cooking for another 7 to 10 minutes,
2 cups (240 g) diced zucchini or until the vegetables soften a bit but aren’t fully cooked through. Add the
(½-inch [1.3 cm] cubes, about
kale and cook until wilted. Add the remaining 2 tablespoons (30 ml) oil and
1 medium zucchini)
stir to combine. Check for seasoning and add more salt if necessary.
1½ cups (240 g) diced tomato
(about 1 large tomato)
Lay out the slices of bread and divide the mixture evenly among 4 of the
½ teaspoon ground cinnamon
slices. Top each with other slices of bread.
1 teaspoon ground cumin
¼ teaspoon ground clove
1 teaspoon smoked paprika
2 cups (140 g) roughly
chopped kale
8 slices bread

FEATURED SUPERFOODS:
Cinnamon, cumin, garlic, kale, olive oil, onions, tomatoes, zucchini

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 MUSHROOM AND BEET GREEN
PESTO SANDWICH
RECOMMENDED BREAD: Buckwheat Caraway Beet Bread,
Buttermilk Whole Wheat Bread, Parmesan Kale Bread

YIELD: 4 sandwiches

Beet greens pesto is a great addition to practically any sandwich but especially ones that
feature earthy notes, like this portobello mushroom sandwich. The mushrooms, which
absorb flavor well and have a natural meatiness to them, are an excellent match for the
pesto, which adds texture as well as flavor, while the crumbled blue cheese provides a
welcome tanginess. This sandwich is best paired with bread that has seeds in it, too, for
added texture and heartiness.

3 portobello mushroom caps Preheat the oven to 400ºF (200ºC, or gas mark 6). Clean the portobello caps
½ teaspoon salt by brushing off any dirt or quickly rinsing them. Using a spoon, scrape out
8 slices bread the gills (the dark brown underside) of the mushrooms. Lay the mushrooms
1 cup (260 g) Beet Greens on a baking sheet and sprinkle with the salt. Bake until cooked through,
and Pecan Pesto (page 44) about 15 minutes. Remove from the oven and set aside to cool. When they
½ cup (75 g) crumbled blue are cool enough to handle, thinly slice.
cheese
To assemble the sandwich, lay out the slices of bread. Divide up the pesto
and slather it on the bread. Divide the mushroom slices among 4 slices of
bread. Place equal amounts of the cheese on top of the mushrooms and
top each sandwich with the second slice of bread.

FEATURED SUPERFOODS:
Beet greens, lemons, mushrooms, olive oil, pecans

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 WARM BEET GREEN PESTO
POTATO AND LEEK SALAD SANDWICH
RECOMMENDED BREAD: Sub rolls, baguette, Middle Eastern–Spiced Oat Flaxseed Buns

YIELD: 4 sandwiches

It doesn’t get more American than potato salad, and this sandwich just begs to be taken
outside for a picnic. It’s best served warm or at room temperature, preferably on top
of a checkered blanket or tablecloth, in the middle of a park on a warm summer day.
This sandwich changes things up a bit with an earthy beet green pesto clinging to the
roasted potatoes.

4 cups (440 g) diced potato, Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
preferably red potatoes or with parchment paper. Spread the potatoes on the prepared baking sheet.
Yukon gold
Coat them evenly with 1 tablespoon (15 ml) of the oil and sprinkle with the
1 tablespoon plus 1 teaspoon salt. Roast the potatoes until they start to brown and are soft all the way
(20 ml) olive oil, divided
through, about 20 minutes. Note: You may need to turn the potatoes over
1 teaspoon kosher salt, plus
with a spatula if they start to get too brown on one side. Remove from the
more to taste
oven and set aside to cool slightly.
¾ cup (75 g) diced leeks
1 cup (260 g) Beet Greens
Meanwhile, heat the remaining 1 teaspoon (5 ml) olive oil in a medium-size
and Pecan Pesto (page 44)
skillet over medium heat. Add the leeks and a pinch of salt. Sauté the leeks
4 sub rolls, sliced in half
until they start to get translucent and soft, about 5 minutes.

In a large bowl, combine the roasted potatoes with the sautéed leeks. Add
the pesto and stir to combine. Season to taste with salt.

Lay out the sub rolls and divide the potato-leek mixture among them.

FEATURED SUPERFOODS:
Beet greens, leeks, lemons, olive oil, pecans

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 BUFFALO BRUSSELS SPROUTS SUB
WITH BLUE CHEESE,
CARROT, AND CELERY SLAW
RECOMMENDED BREAD: Sub rolls (really, that’s what this sandwich begs to be on)

YIELD: 4 subs

My husband and I have an obsession with all things buffalo sauced, and I think that, as odd
as it may sound, buffalo sauce and Brussels sprouts are a great and underrated pairing
because the sauce really gives the sprouts an added punch of flavor. To complement the
buffalo sauce, this sandwich is then classically finished off with a tangy blue cheese, carrot,
and celery slaw, which gives the palate a little relief from the sting of the sauce. We make
versions of this sandwich, either with different vegetables or sometimes chicken too,
especially during football season. The amount of sauce you use is up to you, and I recom-
mend seeking out a sauce that is thick and labeled “buffalo sauce” and not just hot sauce.
You’ll get the best results that way.

1 pound (454 g) Brussels Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
sprouts with parchment paper. Prepare the Brussels sprouts by washing them,
2 tablespoons (30 ml) trimming their stem ends off, and then halving them. Place them in a single
extra-virgin olive oil layer on the prepared baking sheet. Drizzle with oil, rolling them to coat,
Kosher salt, to taste and season with salt. Roast the Brussels sprouts until golden brown, 35 to
¾ cup (180 g) buffalo sauce, 40 minutes. Remove from the oven, place in a bowl, add the buffalo sauce,
or to taste turn to coat, and set aside until ready to assemble the sandwiches.
1 medium-size carrot, peeled
1 stalk celery Meanwhile, prepare the slaw by cutting the carrot and celery in half and then
½ cup (120 g) Greek yogurt cut each half into small, matchstick-size sticks. Place in a bowl, add the
¼ cup (35 g) crumbled blue yogurt and cheese, and stir to combine.
cheese
4 sub rolls, sliced in half and To assemble, lay out the rolls and top each evenly with the buffalo Brussels
lightly toasted sprouts and the slaw.

FEATURED SUPERFOODS:
Brussels sprouts, carrots, Greek yogurt, olive oil

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 SKINNY’S CRISPY KALE CHICKEN
CAESAR SALAD SANDWICH
RECOMMENDED BREAD: Middle Eastern–Spiced Oat Flaxseed Buns,
Parmesan Kale Bread, rolls

YIELD: 4 sandwiches

I affectionately call my husband Skinny, which may seem like an odd nickname, but it’s what his
last name (and now mine, too) means in Polish, and it’s part of how we named our company,
the Skinny Beet. He makes one of the best Caesar salads around, and our clients request it
regularly. He started making it with crispy kale for a change of pace. It’s always a hit—and now
you can make it, too. If you’re unsure about using anchovies, I swear you won’t know that
they’re in there, but if you really aren’t into them, you can leave them out. Just don’t tell Skinny.

¼ cup plus 1 teaspoon (65 ml) Preheat the oven to 375ºF (190ºC, or gas mark 5) and line a baking sheet with
extra-virgin olive oil parchment paper. In a large ovenproof skillet, heat 1 teaspoon (5 ml) of the oil
1½ pounds (680 g) boneless, over medium-high heat. Season the chicken with 1 teaspoon of the salt and
skinless chicken breast slide it into the hot skillet. Sear the chicken on each side, turning it only once,
1½ teaspoons kosher salt, after it has developed a golden crust, 5 to 7 minutes. Transfer the skillet to the
divided
oven and cook the chicken through, about 10 to 15 minutes, or until it registers
2 cups (140 g) kale, torn into an internal temperature of 165ºF (74ºC). Remove from the oven and set aside
large pieces
to cool for at least 5 minutes before slicing into thin strips.
3 small cloves garlic, skins on
1 egg yolk Meanwhile, place the kale on the prepared baking sheet and bake until crispy
1 teaspoon Worcestershire but still green, 10 to 12 minutes. Remove from the oven and set aside.
sauce
1½ teaspoons lemon zest In a small skillet, combine the garlic with the remaining ¼ cup (60 ml) olive
½ teaspoon Dijon mustard oil over medium heat, stirring regularly. Once the garlic has started to
½ teaspoon anchovy paste brown, 5 to 7 minutes, remove from the heat and set aside to cool. Reserve
1 tablespoon (15 ml) fresh the oil. Once cool, peel the skin from the garlic and put into a food processor.
lemon juice Add the egg yolk, Worcestershire sauce, lemon zest, mustard, anchovy
2 tablespoons (30 ml) paste, and lemon juice and process. Mix the reserved oil with the grapeseed
grapeseed oil or other oil. Slowly pour the oil into the processor and then add the cheese. The
neutral-flavored oil
mixture can be thick, which makes for a good coating, but if you want it a
2 tablespoons (10 g) grated
little thinner, you can stream in some water. Season with the remaining
Parmesan cheese
½ teaspoon salt.
4 buns, sliced in half

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 To assemble the sandwiches, lay out the buns. Spread the Caesar dressing
inside the buns. Divide up the chicken and add to the bottom part of each
bun. Divide up the kale and place on top of the chicken. Place the top half of
the bun on top of the kale.

FEATURED SUPERFOODS:
Eggs, garlic, kale, lemons, olive oil

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 ARGENTINIAN STEAK SANDWICH
WITH KALE CHIMICHURRI
RECOMMENDED BREAD: Parmesan Kale Bread, Buttermilk Whole Wheat Bread, rolls

YIELD: 4 sandwiches

Chimichurri sauce is a classic Argentinian condiment that is commonly used on top of

steak. It’s very easy to put together, and its purpose is to be pungent and loud, letting its
herby, vinegary, garlicky presence be known. (It also goes fantastically on some warm,
roasted potatoes, by the way.) I’ve added kale to this blend of herbs, giving it more texture
and an earthier flavor. It’s paired traditionally in this sandwich with steak—simple and
extremely satisfying. It also goes well with fish, if you want an alternative to steak.

⅓ cup (22 g) minced kale In a medium-size bowl, combine the kale, cilantro, and garlic. Stir to combine
¼ cup (4 g) minced cilantro and add the pepper flakes, if using, along with the vinegar and olive oil. Stir
½ teaspoon minced garlic to combine and add a pinch of salt to taste. Set aside until ready to use.
Pinch of red pepper flakes,
to taste (optional) Trim the steak of visible and large chunks of fat. Heat the grapeseed oil in a
2 tablespoons (30 ml) red large skillet over medium-high heat for about 3 minutes. Sprinkle the steak
wine vinegar with salt and pepper. Add the steak to the hot oil and cook for about 3 minutes,
2 tablespoons (30 ml) flipping it and cooking for another 3 minutes or so until the desired doneness.
extra-virgin olive oil Remove from the heat and set aside to rest for at least 5 to 7 minutes.
Salt
1½ pounds (680 g) skirt steak Once the steak has rested, cut it into thin slices. Lay out the bread and top
2 tablespoons (30 ml) 4 slices with the steak. Finish by adding the kale chimichurri sauce and the
grapeseed oil last slices of bread.
¼ teaspoon black pepper
8 slices bread

FEATURED SUPERFOODS:
Cilantro, garlic, kale, olive oil

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 CARAMELIZED ENDIVE AND FENNEL SANDWICH
WITH GORGONZOLA DOLCE
RECOMMENDED BREAD: Buckwheat Caraway Beet Bread,
Buttermilk Whole Wheat Bread, whole wheat bread

YIELD: 4 sandwiches

There’s always been a great debate in our house on the pronunciation of the word endive.
My husband likes to say it just as it’s spelled: EN-dive. I like to say it the fancier way, pro-
nouncing it on-DEEVE, making it sound like an exotic and luxurious ingredient. No matter
which way you say it, endive is a nutritious ingredient. When you roast it, it becomes soft
and caramelized, which is a natural match for Gorgonzola dolce, a less potent and slightly
sweeter version of Gorgonzola cheese. Fennel gives this sandwich additional nutrition and
texture as well as a light anise flavor. I always like to reserve the fennel fronds, those wispy
green bits at the top, for garnish.

2 endives Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
1 fennel bulb with parchment paper. Cut the endives in half lengthwise and place on one
2 tablespoons (30 ml) side of the prepared baking sheet. Using only the white bulb part of the
extra-virgin olive oil fennel, remove the core of the fennel with a knife and thinly slice the fennel.
½ teaspoon kosher salt Reserve the green fronds for later. Lay the fennel slices in a single layer on
2 ounces (56 g) Gorgonzola the other side of the baking sheet. Drizzle the oil and sprinkle the salt evenly
dolce over all the vegetables. Roast the vegetables until they start to caramelize
8 slices bread and turn brown, 25 to 30 minutes. Remove from the oven. Break up the
Gorgonzola dolce and crumble it over the endive.

To assemble, lay out the slices of bread. Top 4 of them with one of the endive
pieces (you may need to cut them in half and stack them to make it fit
better). Divide up the fennel and add on top of each endive piece. Finish by
placing the other slice of bread on top.

FEATURED SUPERFOOD:
Olive oil

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 Chapter 5

SUPERFOOD SPOTLIGHT:
Vegetables

Mushroom and Candied Walnut Baked Brie Sandwich 89

Edamame Pea Sandwich with Lemon Pepper Ricotta 91

Beet and Goat Cheese Pie Sandwich 92

Vegetarian Cuban Sandwich 93

Mole-Rubbed Cauliflower Sandwich 94

Sweet Potato, Pear, and Prosciutto Sandwich 96

Indian Mushroom and Chickpea Flour Veggie Burgers

with Curried Yogurt Sauce 98

Roasted Red Pepper and Cauliflower Sandwich 100

Sage-Roasted Pumpkin and Smoked Gouda Melt 101

Curried Broccoli Sandwich with Toasted Cashews 103

Sweet Potato “Falafel” Sandwich 104

Asian Sloppy Joe Sandwich 106

Sweet Potato Poutine Sandwich with Mushroom Gravy 107

Sweet Potato “Steak” and Avocado Sandwich

with Red Onion Cranberry Tarragon Jam 109

Roasted Italian Broccoli Sandwich 110

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 MUSHROOM AND CANDIED WALNUT
BAKED BRIE SANDWICH
RECOMMENDED BREAD: Buttermilk Whole Wheat Bread,
Spelt and Flaxseed Challah, wheat or oat bread

YIELD: 4 sandwiches

Baked Brie is a marvelous cheese, especially melted and gooey and topped with fruity
compotes or candied nuts. This sandwich mimics these flavors and qualities that make
baked Brie so satisfying and adds hearty portobello mushrooms and candied walnuts. This
recipe makes extra candied walnuts than you’ll need for the sandwich, but you’ll thank me
for it later. It’s impossible not to enjoy snacking on them.

4 portobello mushroom caps Preheat the oven to 400ºF (200ºC, or gas mark 6), or use a toaster oven.
2 teaspoons extra-virgin Scrub the mushroom caps thoroughly and using a spoon, scrape out the
olive oil mushroom gills (the brown part underneath the cap). Slice the mushrooms
Kosher salt, to taste into thin strips. Heat the oil in a large skillet and add the sliced mushrooms.
1½ cups (225 g) walnuts Cook until they soften and brown, about 10 minutes. Add a generous pinch
1 tablespoon (14 g) unsalted of salt, stir to combine, and remove from the heat.
butter
1 teaspoon ground cinnamon Meanwhile, in a small skillet, combine the walnuts, butter, a pinch of salt,
2 teaspoons brown sugar the cinnamon, brown sugar, and rosemary. Cook over medium heat, stirring
1 teaspoon chopped fresh occasionally; if the nuts start to brown too fast and irregularly, lower the
rosemary heat a bit. Toast the nuts until they are an even shade of brown.
8 slices bread
4 tablespoons (44 g) Lay out the bread and spread ½ tablespoon (5.5 g) of mustard onto each
whole-grain mustard slice of bread. Add a little Brie to each slice and toast, either in the oven or in
12 ounces (336 g) Brie, a toaster oven, until the cheese melts. Divide the mushrooms evenly among
thinly sliced the slices of bread and top with the candied walnuts. Press
the 2 halves together and enjoy while warm.

FEATURED SUPERFOODS:
Cinnamon, mushrooms, olive oil, rosemary, walnuts

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 EDAMAME PEA SANDWICH
WITH LEMON PEPPER RICOTTA
RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns,
Spelt and Flaxseed Challah, whole wheat bread

YIELD: 4 sandwiches

This sandwich is so easy to throw together at a moment’s notice or on the fly. I usually keep
bags of frozen peas and edamame, just for something like this. I find that I crave this sandwich
in the early spring when I want something light after a winter of eating heavier, heartier
dishes. If I have the extra time, I’ll shuck fresh peas and swap those out for frozen, but
because they’re only in season for a short period of time and this sandwich is meant to
be something that you can throw together quickly, frozen is just fine.

1 cup (250 g) ricotta cheese In a small bowl, combine the ricotta cheese with the lemon zest and lemon
1 tablespoon (6 g) lemon zest juice and season with salt. Add the pepper and drizzle in the honey. Set aside.
1 teaspoon lemon juice
Kosher salt, to taste Lay out the bread on a work surface. Spread each slice with 2 tablespoons
Black pepper, to taste (30 g) of the ricotta cheese mixture. Divide the peas and edamame among
1 teaspoon honey
4 slices of bread. Last, divide the mint and basil evenly among the sandwiches
and top with the remaining bread.
8 slices bread
½ cup (75 g) frozen peas,
defrosted
½ cup (75 g) frozen edamame,
defrosted
8 mint leaves
8 basil leaves

FEATURED SUPERFOODS:
Basil, edamame, honey, lemons, mint

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 BEET AND GOAT CHEESE PIE SANDWICH
RECOMMENDED BREAD: Middle Eastern–Spiced Oat Flaxseed Buns,
Buckwheat Caraway Beet Bread, Parmesan Kale Bread, Semolina Quinoa Focaccia

YIELD: 4 sandwiches

This pie is similar to hash browns but made with shredded beets and pears. It is dotted
with goat cheese and cooked with rice flour to help give it a crispy finish. Once it comes
out of the oven, it’s easy to cut and acts like a veggie “burger” in that sense. If you’re
discouraged by beets, try it with sweet potatoes, white potatoes, or a blend of both. Or you
can try gradually introducing beets into the mix by using half potato and half beet.

1½ cups (180 g) shredded Preheat the oven to 425ºF (220ºC, or gas mark 7) and line a baking sheet with
beets parchment paper. In a large bowl, combine the beets, pear, flaxseed meal,
½ cup (60 g) shredded pear and rice flour. (I strongly advise that you wear gloves, or your hands will
¼ cup (30 g) flaxseed meal temporarily be dyed hot pink!) Using your hands, toss all of the ingredients
¼ cup (30 g) rice flour together and season with salt. Add the egg and combine well. Spread the
Kosher salt beet-pear mixture onto the prepared baking sheet. Make a nice even square
1 egg (about 6 x 6 inches, or 15 x 15 cm) using about half of the total mixture.
4 ounces (112 g) goat cheese Break the goat cheese up with your hands and dot the surface of the beet
4 buns, sliced in half
cake with it. Cover the goat cheese with the remaining beet mixture and
flatten out into one large cake. Bake for 20 to 25 minutes, until the edges get
1 cup (30 g) watercress
crispy and brown a bit. Remove from the oven and set aside to cool slightly.

To assemble, lay out the buns and divide the watercress among the sand-
wiches. Cut the beet cake into 4 pieces and place on top of the watercress.
Top each sandwich with the top part of the bun.

FEATURED SUPERFOODS:
Beets, eggs, flaxseeds, watercress

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 VEGETARIAN CUBAN SANDWICH
RECOMMENDED BREAD: French bread, sub rolls, baguette

YIELD: 4 sandwiches

One of my all-time favorite sandwiches is the Cuban—a mix of marinated pork, Swiss
cheese, mustard, pickles, and sometimes ham or salami that gets pressed between French
bread. This is a vegetarian version with a lot of the same components that make this
sandwich so great. Play around with it by adding different vegetables to the mix to further
change things up or just to use up what you have on hand. You can make this without the
cheese for a vegan meal and still get great results, or you could slip a couple of pieces of
prosciutto in there for good measure.

3 large portobello mushroom Preheat the oven to 400ºF (200ºC, or gas mark 6). Scrub the portobello
caps mushroom caps well to remove all dirt. Cut out the stems and using a spoon,
1 tablespoon (15 ml) olive oil scoop out the dark brown gills on the underside. Slice the mushrooms into
1½ cups (180 g) sliced thin, ½-inch (1.3 cm) strips. In a large skillet, heat the oil over medium heat
zucchini (about 2 medium or for about 1 minute. Add the mushrooms to the oil and cook for 2 to 3 minutes,
1 large zucchini)
until they start to give off water. Add the zucchini and salt and sauté until the
½ teaspoon kosher salt vegetables are cooked through, 5 to 7 minutes.
1 avocado
2 tablespoons (30 ml) lime Cut the avocado in half lengthwise and remove the pit with a knife. Scoop
juice out the flesh and cut into thin strips. Marinate the avocado in lime juice to
4 sub roll–size pieces of prevent browning.
French bread
¼ cup (44 g) Dijon mustard To assemble the sandwiches, lay out the piece of bread. Spread the mustard
1 cup (120 g) sliced kosher on the bottom halves of each sub roll. Layer each roll with the cooked
pickles
zucchini and mushrooms and follow with the avocado and pickles. Top with
8 slices tomato 2 slices of tomato and 1 slice of cheese and then the top of the roll. Place the
4 slices Swiss cheese sandwiches on a baking sheet, and then place a piece of foil on top of each
sandwich. Place another baking sheet on top of the foil, and then add
something ovenproof and heavy to press the sandwiches together (a heavy
skillet or pot work well). Bake the sandwiches until the cheese melts and the
bread is toasted, 5 to 7 minutes. Remove from the oven.

FEATURED SUPERFOODS:
Avocados, limes, mushrooms, olive oil, tomatoes, zucchini

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 MOLE-RUBBED CAULIFLOWER SANDWICH
RECOMMENDED BREAD: Sub rolls, Cornmeal Texas Toast

YIELD: 4 sandwiches

Mole is a popular Mexican sauce made of spices and nuts simmered for hours on end.
While the components of the sauce vary, the ingredient that is constant is cocoa, which
gives it its deep flavor and dark color. This is a great vegetarian option that is easy to pull
together for a hearty weeknight meal, much easier than making mole from scratch, but still
getting some of those great flavors. Spicy, smoky, and packed with bright and tangy flavors,
it is great warm or at room temperature. To make it vegan, just omit the cheese.

1 head cauliflower Wash the cauliflower and remove the green stems. Cut the cauliflower into
1½ teaspoons ground cumin thick pieces. In a large, nonstick skillet, combine the cumin, coriander,
1 teaspoon ground coriander paprika, cinnamon, and cocoa powder. Dry toast the spices over medium
1 teaspoon smoked paprika heat just until they become fragrant and you can begin to see little wisps of
½ teaspoon ground cinnamon smoke. (This happens fast, so be sure to keep an eye on them.) Let the spices
1½ teaspoons unsweetened
cool a bit, and then use your hands to rub the spice blend thoroughly over
cocoa powder the cauliflower slices.
Olive oil
Kosher salt, to taste
In the same large skillet, heat just enough oil to lightly coat the bottom of the
skillet, and then add the cauliflower. Season both sides generously with salt,
4 slices smoked Cheddar
cheese and cook over medium heat, turning regularly to ensure even cooking, until
4 sub rolls
the cauliflower has softened and is cooked through, 10 to 15 minutes.
Remove from the heat. Place the cheese over the cauliflower and put a lid on
1 cup (240 g) Chipotle Black
Bean Spread (page 39) the skillet to melt the cheese.
Tomatillo Yogurt Sauce
(page 41) Meanwhile, slice the rolls lengthwise and lightly toast. To assemble the
Fresh cilantro sprigs sandwich, spread ¼ cup (60 g) of the black bean spread on each of the bottom
pieces. Spread ¼ cup (60 g) of the tomatillo yogurt sauce on each of the top
pieces. Place the cauliflower with the melted cheese on top of the black bean
spread and garnish with cilantro. Top the sandwich with the other half of the
roll. Enjoy immediately or wrap to enjoy later that day.

FEATURED SUPERFOODS:
Beans, cauliflower, cilantro, cinnamon, cocoa, cumin, Greek yogurt, limes,
olive oil, peppers

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 SWEET POTATO, PEAR, AND
PROSCIUTTO SANDWICH
RECOMMENDED BREAD: Cayenne Maple Sweet Potato Biscuits,
Semolina Quinoa Focaccia, Parmesan Kale Bread

YIELD: 4 sandwiches

This sandwich makes for a great break from the normal breakfast or brunch. It’s got that perfect
storm of salty-sweet that I love so much, and it’s a great fit for a savory breakfast. Of course, it’s
ideal for other meals, too, but there’s something about this sandwich that makes me think if I
start my day with it, then I’m off to a great start. If you wanted to get real cute, you could make
miniature versions of these sandwiches and serve them as sliders at a party. They’d be a hit!

2 medium-size sweet potatoes Preheat the oven to 400ºF (200ºC, or gas mark 6) or use a toaster oven, and
1 tablespoon (15 ml) olive oil line a baking sheet with parchment paper. Scrub the sweet potatoes, peel
1 teaspoon kosher salt them, cut them into 1-inch rounds, coat evenly with oil, and sprinkle with salt.
4 biscuits Place on the baking sheet. Roast the sweet potatoes until they turn golden
4 tablespoons (44 g) grainy and soften, 25 to 30 minutes. Set aside until ready to use.
mustard
4 slices sharp Cheddar cheese Meanwhile, slice the biscuits in half lengthwise. Slather 1 tablespoon (11 g)
4 slices prosciutto mustard on each biscuit, coating both halves, and layer on 1 slice of cheese.
Place on a baking sheet and toast the biscuits either in the oven or a toaster
oven, just until the cheese melts. Divide the sweet potatoes among the
biscuits and top each sandwich with a slice of prosciutto.

FEATURED SUPERFOODS:
Olive oil, sweet potatoes

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 INDIAN MUSHROOM AND
CHICKPEA FLOUR VEGGIE BURGERS
WITH CURRIED YOGURT SAUCE
RECOMMENDED BREAD: Sub rolls, burger buns,
Middle Eastern–Spiced Oat Flaxseed Buns

YIELD: 4 veggie burgers

Much to my husband’s chagrin, I love veggie burgers. They are surprisingly simple to make,
and their versatility is limitless. The best secret to making a good one that’s not mushy is to
use chickpea flour, sometimes called garbanzo flour. It gives them a crispness that is tough
to achieve otherwise. They’re also super healthy and loaded with protein, fiber, and iron.

SANDWICH To make the sandwich: In a small skillet, heat the oil over medium heat and
1 tablespoon (15 ml) extra- add the mushrooms. Once the mushrooms start to brown a bit, add
virgin olive oil, plus some for ¼ teaspoon of the salt and cook until softened and deep brown in color,
the pan about 15 minutes. Transfer to a bowl and set aside to cool.
1 cup (70 g) roughly chopped
cremini mushrooms
In a medium-size bowl, combine the flour, curry powder, peas, cilantro, and
½ teaspoon kosher salt, cooked mushrooms. Slowly pour in room-temperature water in a steady
divided
stream while stirring. Continue adding the water, ¼ cup (60 ml) at a time, and
1¼ cups (150 g) chickpea flour
stirring, just until a thick batter forms, resembling cookie dough.
1 teaspoon curry powder
½ cup (75 g) frozen peas, In a medium-size ovenproof skillet over medium-high heat, add just enough
thawed
oil to lightly coat the skillet and heat for a minute or two. Divide the veggie
2 tablespoons (2 g) chopped burger mix into 4 equal portions and shape them with a spoon, then slide
cilantro
them into the hot oil. Cook for about 3 minutes on each side. Place the skillet
Water, at room temperature
into the oven to cook the inside, about 5 minutes.
4 burger buns, sliced in half
1 cup (30 g) fresh baby Meanwhile, toast the buns if you’d like. Lay out the buns, divide the spinach
spinach
among them, and place a veggie burger on top. Top each burger with
Curried Yogurt Sauce 1 tablespoon (15 g) of the curried yogurt sauce.
(page 99)

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 CURRIED YOGURT SAUCE To make the curried yogurt sauce: Combine all of the ingredients in a small
¼ cup (60 g) Greek yogurt bowl and blend with a spoon. Set aside until ready to use
¼ teaspoon lime zest
¼ teaspoon curry powder

FEATURED SUPERFOODS:
Chickpea flour, cilantro, Greek yogurt, limes, mushrooms, olive oil, spinach

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 ROASTED RED PEPPER AND
CAULIFLOWER SANDWICH
RECOMMENDED BREAD: Parmesan Kale Bread, Middle Eastern–Spiced Oat Flaxseed Buns, sub rolls

YIELD: 4 sandwiches

Roasting cauliflower is a completely different experience than boiling or sautéing it. It’s even
easier to prepare because it’s very hands-off; just let the oven do the work. Roasted cauli-
flower develops this gorgeous, deep brown color that only intensifies its flavor. In this
sandwich, it gets paired with the Smoky and Spicy Red Pepper Pesto, which enhances the
cauliflower’s natural nuttiness and adds just a hint of spice and heat.

4 cups (400 g) chopped Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
cauliflower (about 1 small with parchment paper. In a bowl, coat the cauliflower in the oil and spread in
head)
an even layer on the prepared baking sheet. Sprinkle with the salt. Roast the
2 tablespoons (30 g) cauliflower until it softens and the edges start to brown, 30 to 40 minutes.
extra-virgin olive oil
Set aside until ready to use.
1 teaspoon kosher salt
2 red bell peppers Meanwhile, line a small baking sheet with parchment paper and add the red bell
8 slices bread peppers. Roast the peppers until they blacken, turning every so often to ensure
1 cup (240 g) Smoky and even roasting. Once they are evenly blackened, 20 to 30 minutes, transfer to a
Spicy Red Pepper Pesto bowl and cover with plastic wrap, allowing the steam to help separate the skin.
(page 38)
Let sit until cool enough to handle, 5 to 10 minutes. Once you can comfortably
1 cup (30 g) spinach
hold the peppers, peel the skin away and remove the stem and seeds. Don’t
worry about getting all of the black char off; leaving some behind adds a smoky
flavor. Slice into long strips and season with a pinch of salt.

To assemble, lay out the bread. Spread the pesto evenly over all of the slices
of bread. Divide the spinach among 4 slices of bread and lay the roasted red
pepper strips down on top of the spinach. Divide the cauliflower equally
among the sandwiches and top with the remaining bread.

FEATURED SUPERFOODS:
Cauliflower, chives, cilantro, hazelnuts, lemons, olive oil, pecans, peppers,
spinach

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 SAGE-ROASTED PUMPKIN AND
SMOKED GOUDA MELT
RECOMMENDED BREAD: Spelt and Flaxseed Challah, Buttermilk Whole Wheat Bread,
Parmesan Kale Bread, Cayenne Maple Sweet Potato Biscuits, oat or whole wheat bread

YIELD: 4 sandwiches

Perfect for fueling my grilled cheese obsession, this sandwich is great to make in the fall
when pumpkins are in season and widely available. Roasting a pumpkin is easy to do, and the
results are far better than anything in a can. It has the same heartiness that sweet potatoes
have but a different flavor altogether. That said, if you are craving this when pumpkin is out
of season or you just don’t have the time to roast a pumpkin, you can use pumpkin purée from
a can. Just add a pinch of ground cloves, 2 or 3 chopped sage leaves, and salt. You may also
want to sweeten it a bit as well with some honey or maple syrup and spread it over the
sandwiches before you add the cheese.

1 (1½- to 2-pound, or 680 to Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet with
908 g) sugar pumpkin parchment paper. Cut the pumpkin into thin slices. (This can be dangerous
8 sage leaves because the pumpkin can be slippery, so be careful! I find it helps to start
8 whole cloves dividing the pumpkin into fourths and then eighths and so on until you get
2 teaspoons salt the desired size.) Scoop out the seeds. Lay the sage leaves on the fleshy side
8 slices bread of the pumpkin and pierce each sage leaf with a clove. Sprinkle evenly with
4 slices smoked Gouda cheese salt. Transfer the pumpkin pieces to the prepared baking sheet and roast
¼ cup (35 g) pumpkin seeds until very soft, 35 to 40 minutes. Set aside until cool enough to handle. At
this point, the outer skin should slide right off. Discard it.

To assemble the sandwiches, lay out the bread and top 4 of the slices with
equal amounts of pumpkin slices and 1 slice of cheese. Sprinkle with the
pumpkin seeds and top each with the remaining slice of bread. Place the
sandwiches on the baking sheet and bake until the bread is toasted and
the cheese has melted, 7 to 10 minutes.

FEATURED SUPERFOODS:
Pumpkin/pumpkin seeds, sage

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 CURRIED BROCCOLI SANDWICH
WITH TOASTED CASHEWS
RECOMMENDED BREAD: Sub rolls, Honey Miso Whole Wheat Sesame Buns

YIELD: 4 sandwiches

When you coat broccoli in curried yogurt and then broil it, something amazing happens.
The bright yellow yogurt clings to the broccoli and creates a crust that looks just as great as
it tastes. Toasting cashews, just like when you toast any nut, releases their oils, enhances
their flavor, and allows them to really shine.

½ cup (75 g) unsalted cashews Preheat the oven to 400ºF (200ºC, or gas mark 6). Lay the cashews in a
1 cup (240 g) Greek yogurt single layer on a baking sheet. Roast the nuts until they turn a deep golden
2 teaspoons curry powder brown, 7 to 10 minutes. Remove from the oven and set aside to cool.
¼ teaspoon turmeric
4 cups (280 g) broccoli florets In a medium-size bowl, combine the yogurt with the curry powder and
½ teaspoon kosher salt
turmeric. Add the broccoli to the bowl and stir to combine, coating the
broccoli in the yogurt. Lay the broccoli in a single layer on a baking sheet,
4 sub rolls, sliced in half
sprinkle with the salt, place on the top rack in the oven, and change the
¼ cup (4 g) roughly chopped
cilantro
oven temperature to broil. Cook the broccoli until it starts to get very dark
in color, about 5 minutes. Remove from the oven and stir the broccoli.
Return to the oven and cook for a couple minutes more, until the broccoli
is done. Set aside to cool.

To assemble the sandwiches, lay out the sub rolls. Divide the broccoli among
4 slices and top with the toasted cashews. Sprinkle the cilantro on each
sandwich and top with the remaining sub rolls.

FEATURED SUPERFOODS:
Broccoli, cashews, cilantro, Greek yogurt, turmeric

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 SWEET POTATO “FALAFEL” SANDWICH
RECOMMENDED BREAD: Middle Eastern–Spiced Oat Flaxseed Buns

YIELD: 4 sandwiches

Ever since my introduction to falafel, I’ve been trying to make different versions of this
much-loved Middle Eastern fritter. A fun play off of it, this recipe relies on sweet potatoes
instead of chickpeas as a base. I use familiar and traditional falafel spices and herbs,
which keeps it similar but results in something very different. Because these falafel aren’t
fried, they can be softer than a regular falafel, but adding cucumber to the sandwich
helps give it crunch.

2 cups (220 g) diced sweet Preheat the oven to 375ºF (190ºC, or gas mark 5). Line a baking sheet with
potato parchment paper. Coat the sweet potatoes with the oil and salt in a small
1 tablespoon (15 ml) olive oil bowl and lay on the baking sheet. Roast until the potatoes are soft and light
½ teaspoon kosher salt brown, 25 to 30 minutes, then cool slightly.
1 teaspoon ground cumin
2 tablespoons (12 g) chopped Add the sweet potatoes, cumin, scallion, cilantro, garlic, lemon juice, and
scallion ½ cup (60 g) of the chickpea flour to a food processor and coarsely chop
¼ cup (4 g) fresh cilantro, until it begins to come together. It should look like cookie batter. If it does
plus more for garnish not hold its shape, add the remaining ¼ cup (30 g) flour. Form the dough
1 teaspoon minced garlic into balls a little smaller than a golf ball. Place on the baking sheet and
1 tablespoon (15 ml) lemon bake until they start to brown a little, flipping them halfway, if needed,
juice 20 to 30 minutes.
½ to ¾ cup (60 to 90 g)
chickpea flour, divided Meanwhile, split the buns in half and toast until warm, 3 to 5 minutes. Spread
4 buns the buns with the yogurt. Add a couple of the falafel balls to each bun, and
¾ cup (180 g) Greek yogurt garnish with the cilantro and cucumber.
Sliced cucumber, for garnish

FEATURED SUPERFOODS:
Chickpea flour, cilantro, cumin, garlic, Greek yogurt, lemons, olive oil,
sweet potatoes

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 ASIAN SLOPPY JOE SANDWICH
RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns,
whole wheat buns, burger buns

YIELD: 4 sandwiches

A version of this recipe was created one night when we bought a bunch of produce and
had some friends over. We had no plan other than to cook and create. We sipped wine
while the direction of the meal moved toward sandwiches. One person chopped, another
made the bread, one took care of cooking it all, and the other made sure our wine glasses
were filled, and that’s how this sandwich was born. Although this is a vegetarian sandwich,
if you wanted to add some ground meat, I’m sure no one would stop you.

½ teaspoon coconut oil Heat the oil in a large skillet over medium heat for about a minute. Add the
¼ cup (40 g) diced shallot shallot and sauté for a couple of minutes, just until they soften. Add the
2 teaspoons minced garlic garlic and cook for another minute. Add the mushrooms and sauté until they
3 cups (210 g) sliced shiitake soften and start to brown, 7 to 10 minutes. Add the eggplant, soy sauce, fish
mushrooms sauce, and ginger. Stir to combine and let cook until the eggplant becomes
6 cups (492 g) cubed eggplant very soft, 15 to 20 minutes. Add the ponzu sauce, sriracha (if using), and
(about 1 medium-size cilantro. Season to taste with soy sauce. Divide the mixture evenly among
eggplant) the 4 buns.
2 tablespoons (30 ml) soy
sauce, more to taste
2 teaspoons nam pla (fish
sauce)
1½ teaspoons grated fresh
ginger
2 teaspoons ponzu sauce or
lime juice
Sriracha, to taste (optional)
2 tablespoons (2 g) chopped
fresh cilantro
4 buns or rolls, sliced in half

FEATURED SUPERFOODS:
Cilantro, coconut oil, garlic, ginger, limes, mushrooms

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 SWEET POTATO POUTINE SANDWICH
WITH MUSHROOM GRAVY
RECOMMENDED BREAD: Sub rolls

YIELD: 4 sandwiches

Poutine is not something that you’d expect to find in a book of this sort, and that’s exactly
why I wanted it in here. My husband’s family is Canadian, and when we travel up north
to visit them, it’s rare that we don’t have poutine—that illustrious Canadian classic that
combines fries, gravy, and cheese curds. If you haven’t had it before, it’s a total guilty
pleasure. This is a slimmed-down and much healthier take, served up via a sandwich.

1 large sweet potato, washed, Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
peeled, and cut lengthwise with parchment paper. In a large bowl, coat the sweet potatoes with
into thin sticks
1 tablespoon (15 ml) of the oil and sprinkle generously with salt. Spread on
2 tablespoons (30 ml) the prepared baking sheet and roast, turning them over halfway through
extra-virgin olive oil, divided
the cooking process, for 30 to 40 minutes, or until the potatoes have
Kosher salt, to taste
browned around the edges and are cooked through.
1 tablespoon (1.7 g) minced
fresh rosemary
Meanwhile, heat the remaining 1 tablespoon (15 ml) oil in a medium-size
½ teaspoon chopped garlic
skillet over medium heat. Add the rosemary and garlic and cook until the
2 cups (140 g) quartered garlic softens and the rosemary becomes fragrant, about 2 minutes. Add
cremini mushrooms
the mushrooms and cook until softened and browned, about 15 minutes.
1 cup (235 ml) milk
Using a blender, purée three-fourths of the mushroom mixture with the milk.
4 sub rolls, sliced in half Season to taste with salt. Return the milk-mushroom mixture to the skillet
¾ cup (90 g) cheese curds or with the remaining one-fourth of the mushrooms and warm gently over
small diced Cheddar cheese
low heat.

To prepare the sandwiches, lightly toast the sub rolls in a toaster oven. Divide
the sweet potatoes equally among the sub rolls and top with the mushroom
gravy. Top each sandwich with equal amounts of cheese.

FEATURED SUPERFOODS:
Garlic, mushrooms, olive oil, rosemary, sweet potatoes

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 SWEET POTATO “STEAK” AND
AVOCADO SANDWICH WITH RED ONION
CRANBERRY TARRAGON JAM
RECOMMENDED BREAD: Spelt and Flaxseed Challah, Buttermilk Whole Wheat Bread,
Middle Eastern–Spiced Oat Flaxseed Buns, whole wheat rolls

YIELD: 4 sandwiches

I’ll admit, it seems silly to draw a parallel between a steak and a sweet potato, but in this
sandwich, the heartiness of the roasted sweet potato rounds are almost steak-like and a
great vegetarian option. Avocado, which tends to be a meatier fruit, adds another layer, and
the Red Onion Cranberry Tarragon Jam sweetens the mix and ties it all together.

2 small sweet potatoes Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
2 tablespoons (30 ml) with parchment paper. Scrub the sweet potatoes and peel them. Cut into
extra-virgin olive oil ½-inch (1.3 cm) thick rounds and place on the prepared baking sheet. Drizzle
1 teaspoon kosher salt with the oil and sprinkle with the salt. Roast the potatoes until they develop a
1 avocado golden brown exterior and are cooked through, about 30 minutes. Remove
Juice of 1 lemon from the oven and set aside.
8 slices bread, toasted
¾ cup (180 g) Red Onion Cut the avocado in half lengthwise, working around the pit. Pull apart each
Cranberry Tarragon Jam half and, using a knife, remove the pit by carefully running the knife into it
(page 35) and then twisting the knife. (The pit should just pop out.) Immediately
Microgreens or cilantro, for squeeze lemon juice all over the avocado to prevent discoloration. Scoop out
garnish the flesh with a spoon and thinly slice the avocado. Apply more lemon juice
to the avocado, making sure to coat it completely.

Lay out the bread on a work surface. Spread the Red Onion Cranberry
Tarragon Jam on 4 slices of bread. Divide the sweet potato slices evenly
among the other 4 slices. Top with a layer of avocado and finish with
microgreens or cilantro. Place the jam-covered bread on top.

FEATURED SUPERFOODS:
Avocados, cranberries, garlic, lemons, microgreens, olive oil, onions,
sweet potatoes, tarragon

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 ROASTED ITALIAN BROCCOLI SANDWICH
RECOMMENDED BREAD: Sub rolls, burger buns

YIELD: 4 sandwiches

I’ve always been drawn to Italian food, culture, and the language. My husband and I went to
Italy on our honeymoon, and I wanted to make a sandwich that was inspired by that trip and
the addictive ricotta cheese that I couldn’t get enough of while there. The colors of this
sandwich are bright and vibrant, and they also just so happen to be the colors of the Italian
flag. Roasting the broccoli unlocks a deep flavor and subtle crunch, and the creamy ricotta
that gets mixed with lemon zest and spicy red pepper flakes gives this sandwich even more
personality. Seek out the best-quality ricotta cheese you can find. It’s worth it, I promise.

4 cups (280 g) broccoli florets Preheat the oven to 400ºF (200ºC, or gas mark 6). Line a baking sheet with
2 cups (350 g) grape parchment paper and add the broccoli and grape tomatoes. Drizzle with the
tomatoes oil and toss with your fingers to combine. Sprinkle with the salt. Roast until
1 tablespoon (15 ml) olive oil the broccoli turns bright green and has some dark spots and the tomatoes
1 teaspoon kosher salt have shrunken in size, 15 to 20 minutes.
¾ cup (180 g) ricotta cheese
2 teaspoons lemon zest Meanwhile, combine the ricotta cheese, lemon zest, basil, and red pepper
1 tablespoon (2.5 g) chopped flakes in a small bowl.
fresh basil
Crushed red pepper flakes, To assemble, lay out the sub rolls and divide the ricotta cheese mixture
to taste among the sandwiches. Top with the roasted tomatoes and broccoli and the
4 sub rolls, sliced in half top parts of the buns.

FEATURED SUPERFOODS:
Basil, broccoli, lemons, olive oil, tomatoes

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 Chapter 6

SUPERFOOD SPOTLIGHT:
Legumes

Miso Carrot Salad Sandwich 113

Eggplant Walnut “Meatloaf” Sandwich 114

Mustardy Peanut Chicken with Polish Cabbage Slaw 116

Turkey and Black Bean Chorizo Patty Sandwich 117

Thai Peanut Chicken Sandwich with Marinated Cucumber 118

Portobello Mushroom Sandwich with Crispy Kale

and Rosemary White Bean Spread 120

Smoky Turkey and Kidney Bean Chili Sandwich 121

Orange Roast Lamb Sandwich with Chai Lentil Hummus 122

Oregano-Orange Crushed Chickpea Sandwich 124

Middle Eastern–Spiced Hummus Sandwich 125

Edamame Fried Rice Veggie Burger 126

Boston Baked Bean Hummus Grilled Cheese 127

Sweet Potato Sandwich with Sprouted Lentil

and Cranberry Salsa 129
Ancho Black Bean Burger 130

111

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 MISO CARROT SALAD SANDWICH
RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns, sub rolls, burger buns

YIELD: 4 sandwiches

This sandwich is for nights when taking more than 10 to 15 minutes to put together a meal
isn’t in the cards. It’s also perfect for road trips and take-to-work lunches because it’s so easy
to transport and its bright, fresh flavors are the perfect pick-me-up for a midday slump.

2½ teaspoons white miso In a medium-size bowl, combine the white miso, rice wine vinegar, ginger,
2 tablespoons (30 ml) rice cilantro, mint, and sesame seeds. Add the carrots and stir to combine,
wine vinegar making sure the miso vinaigrette coats the carrots evenly. Add the mandarin
½ teaspoon grated fresh orange slices and stir to combine. Divide the carrot salad among the 4 buns.
ginger
2 tablespoons (2 g) chopped
fresh cilantro
1 tablespoon (3 g) chopped
fresh mint
1 teaspoon sesame seeds
3 cups (330 g) shredded
carrot
1 cup (150 g) mandarin
orange slices
4 buns, sliced in half

FEATURED SUPERFOODS:
Carrots, cilantro, ginger, mint, miso, oranges, sesame seeds

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 EGGPLANT WALNUT
“MEATLOAF” SANDWICH
RECOMMENDED BREAD: Semolina Quinoa Focaccia, Parmesan Kale Bread,
Middle Eastern–Spiced Oat Flaxseed Buns,
Buttermilk Whole Wheat Bread, Cayenne Maple Sweet Potato Biscuits

YIELD: 4 sandwiches

Mimicking a meatloaf but entirely vegetarian, this loaf is so satisfying and “meaty” from the
nuts and roasted eggplant that chances are, you might not even miss the actual meat.

4 cups (320 g) large-diced Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
eggplant (about 1 medium- with parchment paper. In a bowl, use your hands to coat the eggplant in the
size eggplant)
oil. Sprinkle with salt and spread on the prepared baking sheet. Bake until the
2 tablespoons (30 ml) eggplant is soft and the edges are a deep golden brown, about 25 minutes.
extra-virgin olive oil
Remove from the oven and set aside to cool.
½ teaspoon kosher salt
1 cup (150 g) walnuts Meanwhile, spread the nuts on a baking sheet and toast them until they are
⅓ cup (35 g) grated Parmesan evenly darker in color, 10 to 15 minutes. Remove from the oven and set aside
cheese
to cool.
1 large egg
¼ cup (10 g) fresh basil In a food processor, combine the eggplant, walnuts, Parmesan cheese, egg,
¼ cup (30 g) panko bread basil, and bread crumbs. Blend until the mixture just comes together. Shape the
crumbs eggplant mixture into a square on a baking sheet. Bake for 30 to 40 minutes,
8 slices bread or until the exterior has developed a crust and is golden brown. Set aside
1 cup (150 g) shredded until it is cool enough to handle. Slice into 4 pieces.
mozzarella cheese
1 cup (240 g) Red Onion On a work surface, lay out the bread and top each slice with mozzarella
Cranberry Tarragon Jam
cheese. Top 4 slices with ¼ cup (60 g) each of the Red Onion Cranberry
(page 35)
Tarragon Jam and top the other 4 slices of bread with a slice of eggplant-
walnut loaf. Transfer to a baking sheet and bake until the cheese has melted
and the bread is toasted, 5 to 7 minutes. Place the jam-covered bread on top
of the meatloaf-topped bread to make 4 sandwiches. Enjoy while warm.

FEATURED SUPERFOODS:
Basil, cranberries, eggs, garlic, olive oil, onions, tarragon, walnuts

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 MUSTARDY PEANUT CHICKEN
WITH POLISH CABBAGE SLAW
RECOMMENDED BREAD: Buckwheat Caraway Beet Bread,
Buttermilk Whole Wheat Bread, sub rolls

YIELD: 4 sandwiches

Both my husband and I have Polish roots and we tend to draw on a lot of Eastern European
flavors for inspiration. This cabbage slaw is actually my husband’s recipe, and I love how
happy he gets whenever we make it, which is pretty often in the colder months. If you make
it with the beet bread, the results are a true Polish treat.

4 cups (280 g) thinly shredded Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
red cabbage with parchment paper. In a medium-size pot over medium heat, combine the
1 tablespoon (15 ml) extra- cabbage, oil, and caraway seeds. Add ½ teaspoon of the salt. Lower the heat
virgin olive oil to medium-low and cook the cabbage until it starts to wilt, about 15 minutes.
1 tablespoon (6 g) caraway Add the vinegar and cook for another 15 to 20 minutes, until the cabbage is
seeds
wilted. Stir in the apple. Remove from heat and set aside.
1½ teaspoons kosher salt,
divided
Using a food processor or blender, crush the peanuts until they are very fine.
¼ cup (60 ml) apple cider
Set aside.
vinegar
1 Granny Smith apple, cored
Wrap a chicken breast loosely in plastic wrap and using either a meat mallet
and thinly sliced
or the bottom of a heavy skillet, pound the chicken until it is evenly thin. In a
3 cups (450 g) peanuts
shallow bowl, place the flour. In a second shallow bowl, combine the mustard
4 boneless, skinless chicken
and eggs. In a third shallow bowl, combine the crushed peanuts with the
breasts
remaining 1 teaspoon salt. Dredge the chicken in the flour, shaking to remove
1 cup (120 g) flour
any excess. Dredge it in the egg-mustard mixture and then the peanut
¼ cup (44 g) Dijon mustard
mixture. Lay on the prepared baking sheet and repeat this process for each
3 eggs
of the chicken breasts. Bake for 10 to 15 minutes, or until cooked through and
8 slices bread registering an internal temperature of 165ºF (74ºC).

To assemble, lay out the bread and place a chicken breast on 4 of the
slices. Top with even amounts of cabbage slaw. Finish with the other slices
of bread.

FEATURED SUPERFOODS:
Apples, cabbage, eggs, olive oil, peanuts

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 TURKEY AND BLACK BEAN
CHORIZO PATTY SANDWICH
RECOMMENDED BREAD: Cornmeal Texas Toast, Buttermilk Whole Wheat Bread,
Cayenne Maple Sweet Potato Biscuits

YIELD: 4 sandwiches

We make this quick version of turkey chorizo often when we have leftover ground meat.
It’s not authentic, but it hits all of those smoky, spicy notes that are perfect for when you
want something fast, but still want it to be special. This tends to be our late night go-to
when we’ve been busy all day and haven’t had much time to stop and eat. It’s packed with
protein from the turkey, beans, and yogurt sauce. I like to make the patties on the small
side, almost to the point of being slider-size. Also, they freeze beautifully.

1 teaspoon extra-virgin In a large skillet over medium heat, heat the oil for a minute or two and
olive oil then add the garlic and a pinch of salt. Sweat the garlic until it softens, about
1 teaspoon minced garlic 3 minutes. Remove from the heat and set aside to cool.
Kosher salt
½ pound (227 g) ground turkey In a large bowl, combine the turkey, black beans, cumin, coriander, paprika,
1 cup (250 g) canned black tomato paste, cayenne, and salt to taste. Add the garlic and stir with a spoon
beans, rinsed and drained or your hands. Shape the mixture into 8 miniature patties.
1 teaspoon ground cumin
½ teaspoon ground coriander Return the skillet to medium-high heat and add the patties. Cook for about
1¼ teaspoons smoked paprika 5 minutes on each side, or until the internal temperature reaches 165ºF (74ºC).
1 tablespoon (18 g) tomato Set aside to rest.
paste
Generous pinch of cayenne, Meanwhile, combine the yogurt, lime zest, and lime juice in a small bowl to
or to taste make a crema.
½ cup (120 g) Greek yogurt
1 teaspoon lime zest To assemble the sandwiches, lay out the bread and top 4 of the slices with
1 tablespoon (15 ml) fresh 2 patties each. Drizzle the lime crema on top. Finish with a sprinkling of cilantro
lime juice and top with the other slices of bread.
8 slices bread
¼ cup (4 g) chopped cilantro

FEATURED SUPERFOODS:
Beans, cilantro, cumin, garlic, Greek yogurt, limes, olive oil, peppers,
tomatoes, turkey

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 THAI PEANUT CHICKEN SANDWICH
WITH MARINATED CUCUMBER
RECOMMENDED BREAD: Sub rolls, Honey Miso Whole Wheat Sesame Buns, burger buns

YIELD: 4 sandwiches

This sandwich is a take on the classic chicken satay with peanut sauce. The richness of
the peanut sauce, which also is fantastic blended with rice noodles or a thin vermicelli, is
balanced by crunchy marinated cucumbers. I like to eat this sandwich slightly chilled
because the cucumbers are extra refreshing, especially if you got a little heavy-handed
with the sriracha. This sandwich is ideal for travel and hot summer days.

1 cup (120 g) half-moon slices Preheat the oven to 375ºF (190ºC, or gas mark 5). In a medium-size bowl,
English cucumber combine the cucumber with 2 teaspoons of the vinegar and the mirin.
2¼ teaspoons rice vinegar, Stir to combine and set aside.
divided
1 teaspoon mirin Heat the oil in a large ovenproof skillet over medium-high heat for about
1 tablespoon (15 ml) extra- 2 minutes. Season the chicken with the salt and place in a single layer in the
virgin olive oil skillet, being careful not to have the chicken too close together. (It won’t
1½ pounds (680 g) boneless, brown if it’s too close.) Sear the chicken on one side, 5 to 7 minutes, and then
skinless chicken breasts
flip it over and cook for another 5 to 7 minutes. If the internal temperature of
1 teaspoon kosher salt the chicken hasn’t reached 165ºF (74ºC), put the skillet into the oven and
⅔ cup (170 g) smooth peanut bake until it’s cooked through, 7 to 10 minutes. Set the chicken aside to rest,
butter
about 5 minutes. Once it has rested, pull the meat apart with your hands.
½ cup (120 ml) warm water
2 tablespoons (30 ml) soy Meanwhile, combine the peanut butter, water, soy sauce, ginger, and
sauce
remaining vinegar in a medium-size bowl. If the sauce is too thick, add more
½ teaspoon freshly grated warm water, just be sure to also add a couple of extra splashes of soy sauce.
ginger
Add the sriracha, if using. Add the pulled chicken to the peanut sauce and
Sriracha sauce, to taste
toss to combine.
(optional)
4 rolls, sliced in half
Divide the chicken evenly among each roll. Top with the marinated cucumbers
¼ cup (4 g) fresh cilantro
and finish each sandwich by topping with the cilantro.
leaves

FEATURED SUPERFOODS:
Cilantro, ginger, olive oil, peanut butter

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 PORTOBELLO MUSHROOM SANDWICH
WITH CRISPY KALE AND
ROSEMARY WHITE BEAN SPREAD
RECOMMENDED BREAD: Parmesan Kale Bread, Buttermilk Whole Wheat Bread, burger buns

YIELD: 4 sandwiches

We make the Rosemary White Bean Spread in this recipe often when we have company and
it goes over quite well. Rosemary and white beans make a great pair, and the crispy kale
supplies a healthy crunch. The trick to making a good, crispy kale is to keep an eye on it in
the oven. Once it goes from all green to brown in some spots and is crunchy all over, it’s
done. Otherwise, it can burn easily.

4 portobello mushroom caps Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet with
2 teaspoons extra-virgin olive parchment paper. Scrub the mushroom caps thoroughly and using a spoon,
oil, divided scrape out the gills (the brown part underneath the cap). Slice into thin strips.
1 teaspoon salt, divided, plus Heat 1 teaspoon of the oil in a large skillet and add the sliced mushrooms. Cook
more to taste until they soften and brown, 10 to 15 minutes. Add ½ teaspoon of the salt, stir
3 cups (210 g) kale, stemmed to combine, and remove from the heat.
1 cup (250 g) white beans,
rinsed and drained Wash and dry the kale and spread in a single layer on the prepared baking
½ teaspoon minced garlic sheet. Toss with the remaining 1 teaspoon olive oil and ½ teaspoon salt. Bake
1 teaspoon chopped fresh the kale until it gets very crispy, 10 to 15 minutes. Remove from the oven and
rosemary set aside.
1 teaspoon fresh lemon juice
8 slices bread Meanwhile, add the beans, garlic, rosemary, and lemon juice to a food processor
or blender. Try puréeing it first on its own and then, if needed, add water by the
¼ cupful (60 ml) until you’ve got a nice smooth purée. Add the water gradually
to avoid ending up with a watery mess. If you add water, adjust your seasoning,
and add more salt and lemon juice.

To assemble the sandwiches, lay out the slices of bread and spread each
with the Rosemary White Bean Spread. Divide the mushrooms among
4 slices of bread. Top with the kale and remaining slice of bread.

FEATURED SUPERFOODS:
Beans, garlic, kale, lemons, mushrooms, olive oil, rosemary

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 SMOKY TURKEY AND
KIDNEY BEAN CHILI SANDWICH
RECOMMENDED BREAD: Cornmeal Texas Toast, Buttermilk Whole Wheat Bread, sub rolls

YIELD: 4 sandwiches

We like chili in our house. A lot. And we tend to eat it regularly, especially during football
season. Our eyes always manage to be bigger than our stomachs because we always
have lots left over. We’ve taken to making quick sandwiches the next day with the leftover
chili, sort of like a Sloppy Joe. This is a fast version of chili that’s a little thicker in nature, so
it’s perfect to spoon onto some bread. (You can make it vegan by leaving out the turkey.)
It tends to be a deliciously messy sandwich, so make sure you have the napkins handy!

1 teaspoon extra-virgin In a medium-size pot, heat the oil over medium heat for 1 minute. Add the
olive oil onion and pepper and ½ teaspoon of the salt. Sweat the vegetables until
½ cup (80 g) half-moon slices they soften, 3 to 5 minutes. Add the garlic and heat for another 1 to 2 minutes.
red onion Once the garlic has softened a bit, add the turkey along with the cumin,
¾ cup (120 g) sliced bell coriander, chili powder, and paprika. Stir the turkey to combine it with the
pepper
other ingredients and break it up a bit. Add the tomatoes and remaining
1 teaspoon kosher salt, divided ½ teaspoon salt. Heat until the turkey is cooked through and the tomatoes
1 teaspoon garlic have softened just enough to become a little saucy. Add the kidney beans
¾ pound (340 g) ground and stir to combine. Just before serving, add the cilantro to the mix.
turkey
1 teaspoon ground cumin To assemble, lay out the bread and top 4 of the slices with equal amounts of
½ teaspoon ground coriander the chili mixture. Top with the remaining slices of bread.
½ teaspoon ancho chili
powder
1 teaspoon smoked paprika
1½ cups (270 g) diced
tomatoes
1 cup (250 g) kidney beans,
rinsed and drained
¼ cup (4 g) roughly chopped
cilantro
8 slices bread

FEATURED SUPERFOODS:
Beans, cilantro, cumin, garlic, olive oil, onions, peppers, tomatoes, turkey

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 ORANGE ROAST LAMB SANDWICH
WITH CHAI LENTIL HUMMUS
RECOMMENDED BREAD: Spelt and Flaxseed Challah, Buttermilk Whole Wheat Bread

YIELD: 4 sandwiches, about 11⁄2 cups (360 g) hummus

In the wintertime, I drink a lot of chai tea and chai lattes. The varying mix of spices that
make up chai—usually a blend of ginger, cardamom, clove, nutmeg, and allspice—is what
inspired the spread on this sandwich. As a whole, it’s not shy on flavor, and that’s why I like
it. The combination of mustard and orange pairs well with the lamb, and the Chai Lentil
Hummus adds such a depth of spice and complements the lamb beautifully. The recipe for
the hummus makes more than you’ll need for the sandwiches, so there’s extra for dipping
or just slathering on toast for a healthy little snack.

SANDWICH To make the sandwich: Preheat the oven to 350ºF (180ºC, or gas mark 4).
½ cup (88 g) Dijon mustard In a small bowl, combine the mustard, orange zest, orange juice, rosemary,
1 tablespoon (6 g) orange zest and garlic to make a paste. Spread the paste evenly all over the lamb.
2 tablespoons (30 g) fresh Sprinkle with 1 tablespoon (18 g) of the salt and place the lamb in a small
orange juice baking dish with a lid. Add just enough water so that the bottom of the pan
1 teaspoon chopped fresh is covered with about 1 inch (2.5 cm) of water. Cover the pan and cook the
rosemary lamb until tender, about 2 hours. (You can leave it in for longer at a lower
1 teaspoon minced garlic temperature of 325ºF [170ºC, or gas mark 3] for about 2½ to 3 hours for
1½ pounds (680 g) boneless even more tender meat.) Take it out halfway through and baste the lamb
lamb, trimmed of any thick, with its juices. Once the lamb is cooked through, remove from the oven and
exterior fat set aside, leaving it in the pot to stay warm. When ready to use, remove the
1 tablespoon (18 g) kosher lamb from the pot and thinly slice.
salt, plus more to taste
8 slices bread Spread the hummus evenly on each slice of bread. Layer the spinach on
½ cup (120 g) Chai Lentil 4 of the slices and top with the feta, sliced lamb, and remaining bread.
Hummus (page 123)
1 cup (30 g) fresh baby
spinach
½ cup (75 g) crumbled feta
cheese

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 HUMMUS To make the hummus: In a small pot, combine the lentils, 1 teaspoon of the
1 cup (192 g) black beluga salt, and the water. Bring to a boil, add the chai tea bags, and then reduce the
lentils, rinsed and picked heat to low and simmer until the lentils are cooked through, 15 to 20 minutes.
through for any stones Remove and discard the tea bags. Pour the lentils into a food processor or use
1 teaspoon kosher salt, plus a potato masher to purée them. Add the honey, garam masala, Greek yogurt,
more to taste
and lemon juice and stir to combine. If the mixture is too thick, add water until
2 cups (470 ml) water you reach the desired consistency. Season to taste with salt and pepper.
2 chai tea bags, preferably Refrigerate in an airtight container for up to 1 week.
decaf
1 teaspoon honey
1 teaspoon garam masala
1 cup (240 g) Greek yogurt
2 tablespoons (30 ml) fresh
lemon juice
Black pepper, to taste

FEATURED SUPERFOODS:
Garlic, Greek yogurt, honey, lemons, lentils, oranges, rosemary, spinach

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 OREGANO-ORANGE
CRUSHED CHICKPEA SANDWICH
RECOMMENDED BREAD: Sub rolls, burger buns

YIELD: 4 sandwiches

We always keep dried beans of many varieties, sizes, and colors in our pantry. To make them,
it’s usually best to soak them overnight and then cook them in salted water the next day, just
until they are softened. Because this can be time-consuming, we also keep cans of beans on
hand. The texture and flavor of canned beans is less robust than the dried variety, but when
time is of the essence, they totally work. This sandwich is made from mashing chickpeas until
they are smooth but still chunky. The herbs and spices add flavor and, thanks to the turmeric,
a sunny yellow hue that is further punctuated by the orange zest and juice.

1 cup (150 g) walnuts Preheat the oven to 400ºF (200ºC, or gas mark 6). Spread the walnuts in a
1½ cups (360 g) chickpeas, single layer on a baking sheet. Bake until the walnuts brown, 10 to 15 minutes.
rinsed and drained Remove from the oven and set aside to cool.
1 teaspoon chopped fresh
oregano In a large bowl, combine the chickpeas, oregano, turmeric, orange juice, and
½ teaspoon turmeric orange zest. Season to taste with salt. Using a potato masher or the back of
1 tablespoon (15 ml) fresh a fork, roughly mash the chickpeas until they are crushed.
orange juice
1 teaspoon fresh orange zest Lay out the sub rolls. Divide the chickpea mixture among 4 rolls. Top
Kosher salt, to taste each with one-fourth of the walnuts, ¼ cup (7.5 g) of the spinach, and the
4 sub rolls, sliced in half remaining rolls.
1 cup (30 g) fresh baby
spinach

FEATURED SUPERFOODS:
Chickpeas, oranges, oregano, spinach, turmeric, walnuts

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 MIDDLE EASTERN–SPICED
HUMMUS SANDWICH
RECOMMENDED BREAD: Sub rolls, Middle Eastern–Spiced Oat Flaxseed Buns,
Honey Miso Whole Wheat Sesame Buns

YIELD: 4 sandwiches

Hummus is incredibly versatile, and making your own at home is so simple. This version
calls on a blend of Middle Eastern ingredients and pomegranate seeds, which give it
texture and snap and also provide a burst of sweet-tart flavor. The main part of this recipe
is the hummus, and it makes more than you’ll need for four sandwiches, which means a
healthy and satisfying snack will be sitting in your fridge, waiting to be enjoyed at another
time. That is not a bad thing.

2 tablespoons (40 g) Combine the pomegranate molasses, cumin, chickpeas, sumac, oil, honey,
pomegranate molasses and cilantro in a food processor or blender. Purée until a paste forms.
½ teaspoon ground cumin Season to taste with salt and transfer to a bowl. Add the pomegranate
1½ cups (360 g) canned seeds and stir to combine.
chickpeas, rinsed and drained
¼ teaspoon sumac Lay out the rolls and spread the hummus over each slice. Top 4 of the slices
2 tablespoons (30 ml) with the cucumber, spinach, and remaining slices.
extra-virgin olive oil
1 teaspoon honey
1 tablespoon (1 g) fresh
cilantro
Kosher salt, to taste
½ cup (75 g) pomegranate
seeds
1 cup (120 g) sliced cucumber
2 cups (60 g) baby spinach
4 sub rolls, sliced in half

FEATURED SUPERFOODS:
Chickpeas, cilantro, cumin, honey, olive oil, pomegranates, spinach

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 EDAMAME FRIED RICE
VEGGIE BURGER
RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns, burger buns

YIELD: 4 burgers

This is one of the best uses for leftover rice (either brown or white), and I make these, or
some version of them whenever we have some hanging around. The rice has two purposes:
to bind the patties together and to give them heartiness. When they are heated in a hot
skillet, the exterior also crisps up nicely, giving it a welcome bit of texture. Feel free to make
a big batch, because they freeze beautifully. Just make sure you freeze them in a single
layer first and on a baking sheet lined with parchment or wax paper. Once they are frozen
solid, they can be stacked or conveniently put into a large plastic container.

⅓ cup (55 g) cooked brown In a food processor, combine the rice, edamame, sesame oil, soy sauce,
or white rice cilantro, scallion, egg, cornstarch, and ginger. Pulse until the mixture comes
1 cup (150 g) shelled together. (Be careful not to process too much or you’ll just end up with
edamame mush.) Transfer the mixture to a bowl and add the carrot and peas. Combine
1 teaspoon sesame oil with a spoon or rubber spatula.
2 teaspoons soy sauce
1 tablespoon (1 g) chopped Heat the vegetable oil in a large nonstick skillet over medium-high heat.
cilantro Divide the rice mixture into 4 equal parts. Shape them into patties with your
1 tablespoon (6 g) chopped hands and place in the hot oil. Let the patties cook until they start to brown,
scallion 5 to 7 minutes. Flip them over and cook for another 5 to 7 minutes, or until
1 egg golden brown.
2 teaspoons cornstarch
1 teaspoon grated fresh ginger Spread each bun with 1 tablespoon (15 g) of the hoisin sauce. Place a patty
½ cup (55 g) shredded carrot in each bun.
½ cup (75 g) peas
1 tablespoon (15 ml) vegetable
oil
4 buns, sliced in half
4 tablespoons (60 g) hoisin
sauce

FEATURED SUPERFOODS:
Brown rice, carrots, cilantro, edamame, eggs, ginger, sesame oil

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 BOSTON BAKED BEAN
HUMMUS GRILLED CHEESE
RECOMMENDED BREAD: Buttermilk Whole Wheat Bread

YIELD: 4 sandwiches

This recipe might sound a little odd, but once it’s put together it tastes like a barbecue
rolled up into a sandwich, and that’s a very good thing. To enhance that smoky, barbecue
taste, I use smoked Gouda, but really any smoked cheese works well. Another perk of this
sandwich? It’s named after one of the best cities that I know.

4 slices bacon, diced Cook the bacon in a medium-size pot over medium heat until crispy. Remove
½ cup (80 g) diced onion from the pot and set aside. Leave enough bacon fat to coat the bottom of the
1 tablespoon (10 g) minced pan. Heat the bacon fat over medium heat and add the onion, cooking just
garlic until it softens, 5 to 7 minutes. Add the garlic and heat for another minute or
2 cups (500 g) kidney beans, so. Add the kidney beans, tomato paste, Worcestershire sauce, Dijon mustard,
rinsed and drained maple syrup, and molasses. Season with salt, about ½ teaspoon to get things
¼ cup (65 g) tomato paste started, and then to taste. Sprinkle in the cayenne, if using. Add the water
1 teaspoon Worcestershire and simmer over medium-low heat for 10 to 20 minutes, just until the liquid
sauce thickens and reduces a bit, allowing the flavors to concentrate. Check for
2 tablespoons (22 g) Dijon seasoning and the desired level of sweetness and heat. (What you’re going for
mustard is a nice balance of sweet from the molasses and maple syrup, the tang of the
1 tablespoon (15 ml) maple mustard and tomato, and the heat of the cayenne.) Add the crumbled bacon
syrup back to the pot and allow the whole thing to cool, just until it’s safe enough to
3 tablespoons (60 g) molasses handle. Add the mixture to a processor or blender and, if needed, add water
Kosher salt, to taste by the ¼ cupful (60 ml) and stream it in slowly while you process or blend,
Cayenne pepper, to taste adding just enough until you reach the desired consistency, which should be
(optional) a tad thicker than hummus.
½ cup (120 ml) water
8 slices bread Lay out the bread and top 4 slices with a healthy spread of the Boston Baked
4 slices smoked Gouda Bean Hummus. Top each with 1 slice of cheese and the other slice of bread.
Warm a large nonstick skillet over medium heat and add the sandwiches to the
skillet. Heat for 3 to 5 minutes on each side, or just until the bread is toasted
and the cheese is melted. Let cool for a minute or two before enjoying. Save
the rest of the hummus for another use.

FEATURED SUPERFOODS:
Beans, garlic, onions, tomato

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 SWEET POTATO SANDWICH
WITH SPROUTED LENTIL AND
CRANBERRY SALSA
RECOMMENDED BREAD: Pita bread, Buttermilk Whole Wheat Bread,
Cornmeal Texas Toast, Cayenne Maple Sweet Potato Biscuits

YIELD: 4 sandwiches

Sprouted lentils, or any sprouted beans or seeds for that matter, supply an extra dose of
nutrients and as a bonus, have a pleasant little snap to them and an added punch of freshness.
In this sandwich, they are a key component in this salsa. Sprouted lentils can either be
found in health food stores or you can sprout your own by soaking them in water and letting
them sprout.

3 cups (330 g) ¼-inch (6 mm) Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
rounds sweet potato with parchment paper. Spread the sweet potatoes on the baking sheet,
1 teaspoon extra-virgin drizzle with the oil, and season with the salt. Roast until the sweet potatoes
olive oil are soft and just beginning to brown, 20 to 25 minutes.
1 teaspoon kosher salt
½ cup (75 g) dried cranberries Meanwhile, hydrate the cranberries in the water until plump, 3 to 5 minutes.
1 cup (235 ml) hot water Toast the pumpkin seeds in a small nonstick skillet over medium-low heat,
¼ cup (35 g) pumpkin seeds until fragrant and light brown, 4 to 6 minutes. In a small bowl, mix the
¼ cup (35 g) sprouted lentils cranberries, pumpkin seeds, and sprouted lentils, stirring to combine.
(or other sprouted grain,
bean, or vegetable) Heat the pita bread in the oven just until warmed, 3 to 5 minutes. Cut the
4 pieces pita bread pita in half vertically, then spread each piece with the mustard. Top with
2 tablespoons (22 g) Dijon the roasted sweet potatoes and the cranberry-lentil mixture.
mustard

FEATURED SUPERFOODS:
Cranberries, lentils, olive oil, pumpkin seeds, sweet potatoes

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 ANCHO BLACK BEAN BURGER
RECOMMENDED BREAD: Cornmeal Texas Toast, burger buns

YIELD: 4 burgers

If you haven’t caught on by now, I love making and eating veggie burgers or patties, as I
sometimes call them. They keep so well in the freezer for a convenient meal. This is my
standby veggie burger recipe and the one I tend to make most regularly. It’s got a great
spice, and the brown rice offers nutrients and also gives it shape and texture.

½ cup (80 g) cooked brown Preheat the oven to 400ºF (200ºC, or gas mark 6). In a food processor,
rice purée the rice, beans, cilantro, cumin, ancho, and salt and pepper to taste,
1½ cups (375 g) black beans, until smooth. Line a baking sheet with parchment paper and drizzle with
rinsed and drained the olive oil. Form the mixture into patties, to make 4 evenly sized portions.
¼ cup (4 g) chopped cilantro Place on the baking sheet and bake until golden brown and crispy on the
1 teaspoon ground cumin outside, 12 to 15 minutes, flipping halfway through if necessary.
¾ teaspoon ancho chili
powder When ready to serve, spread a little of the yogurt sauce on each bun and top
Kosher salt, to taste with a black bean patty.
Black pepper, to taste
1 teaspoon extra-virgin
olive oil
½ cup (120 g) Tomatillo
Yogurt Sauce (page 41)
4 buns, sliced in half

FEATURED SUPERFOODS:
Beans, brown rice, cilantro, cumin, Greek yogurt, limes, olive oil

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 Chapter 7

SUPERFOOD SPOTLIGHT:
Protein

Italian Sardine Salad Sandwich 132

Spanish Tortilla Sandwich 133

Quinoa-Crusted Eggplant Parmesan Sub 134

Cumin-Rubbed Salmon Sandwich

with Roasted Tomato Garlic Salsa 136

Oyster “Rockefeller” Sandwich with Salsa Verde 137

Tarragon Salmon Cake with Avocado,

Orange, and Walnut Salsa 139

Polish Turkey Burger with Horseradish Mizeria 141

Kitchen Sink Scrambled Egg Sandwich 142

Spicy Black Garlic and Shiitake Mushroom

Egg Sandwich 143

Mexican Quinoa “Meatball” Sub 144

Beth’s Herbed Cranberry Turkey Sandwich 146

Roasted Salmon with Fennel and

“Everything Bagel” Cream Cheese 147

Herbed Turkey and Roasted Grape Sandwich 149

Montreal Breakfast Sandwich 150

131

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 ITALIAN SARDINE SALAD SANDWICH
RECOMMENDED BREAD: Parmesan Kale Bread,
Spelt and Flaxseed Challah, sub rolls

YIELD: 4 sandwiches

Sardines are not known for being the most popular at the party (poor guys), but this Italian
salad just may make you a believer. And if not, then at least you had a serving of some
powerful nutrients while giving this sandwich a try. If you already love sardines, then this
recipe is great to have in your back pocket. Because sardines are usually bought in cans,
you can keep them in your pantry until you’re ready to use them.

2 (3.75-ounce, or 105 g) cans Drain the sardines of any oil and add them to a medium-size bowl. Add the
sardines lemon juice, tomatoes, basil, and parsley. Combine with a fork, mashing all of
2 teaspoons fresh lemon juice the ingredients together.
½ cup (75 g) chopped cherry
tomatoes To assemble the sandwiches, lay out the bread and spread even amounts of
2 tablespoons (5 g) chopped the Basil-Avocado “Mayo” on each piece. Top 4 slices of bread with the
fresh basil watercress, the sardine mixture, and the remaining slices of bread.
1 tablespoon (2.5 g) chopped
fresh parsley
8 slices bread
½ cup (120 g) Basil-Avocado
“Mayo” (page 42)
1 cup (30 g) chopped
watercress

FEATURED SUPERFOODS:
Avocados, basil, lemons, limes, parsley, sardines, tomatoes, watercress

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 SPANISH TORTILLA SANDWICH
RECOMMENDED BREAD: Spelt and Flaxseed Challah, Buttermilk Whole Wheat Bread

YIELD: 4 sandwiches

Spain is one of my favorite countries that I’ve visited, especially because of the food. A
Spanish tortilla is similar to an Italian frittata and is classically made from eggs, thinly sliced
potatoes, good olive oil, and salt, and I ate it a lot while traveling there. It is very simple in
preparation and incredibly satisfying, especially when sandwiched between two slices
of bread and topped with the Smoky and Spicy Red Pepper Pesto. It’s a great way to start
(or end) the day.

1 tablespoon (15 ml) extra- Preheat the oven to 350ºF (180ºC, or gas mark 4). In a small, ovenproof skillet,
virgin olive oil heat the oil over medium-high heat. Add the potato slices and coat them in
1½ cups (165 g) thinly sliced the oil. Sprinkle the salt on top. Cook the potato slices, turning them frequently,
Yukon gold potatoes (about until they are golden brown and cooked through, 15 to 20 minutes. Remove
2 small potatoes)
the skillet from the heat and allow to cool.
1 teaspoon kosher salt,
plus more to taste
While the skillet is cooling, whisk the eggs together with a pinch of salt. Arrange
4 large eggs
the potato in a single layer on the bottom of the skillet and add the eggs. Turn
8 slices bread, toasted
the heat onto medium-low and, using a rubber spatula, gently run the rubber
¾ cup (180 g) Smoky and spatula around the skillet and let the bottom set. Gently push the spatula under
Spicy Red Pepper Pesto
the eggs. (This will force uncooked eggs to the bottom, which will help it cook
(page 38)
evenly.) Place the skillet in the oven to cook the rest, 5 to 7 minutes, or just until
the eggs have set. Run the rubber spatula around the outside of the tortilla to
loosen it from the skillet. Transfer to a cutting board, sprinkle with salt, and cut
into 4 equal pieces.

Place a piece of tortilla onto 4 slices of bread, generously spread the other
4 slices with the Smoky and Spicy Red Pepper Pesto, and place on top.

FEATURED SUPERFOODS:
Chives, cilantro, eggs, hazelnuts, lemons, olive oil, pecans, peppers

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 QUINOA-CRUSTED
EGGPLANT PARMESAN SUB
RECOMMENDED BREAD: Sub rolls, Parmesan Kale Bread,
Buttermilk Whole Wheat Bread, burger buns

YIELD: 4 subs

A play on a classic eggplant Parmesan sub, the eggplant in this dish is coated with cooked
quinoa, which gives it a great crunch. Fresh mozzarella cheese gets melted on top, because,
after all, what’s an eggplant sandwich without melty cheese? A simple salsa is made from
tomatoes, basil, and a splash of balsamic vinegar to add a note of brightness to the sandwich.

1 cup (173 g) quinoa, rinsed Preheat the oven to 425ºF (220ºC, or gas mark 7). Combine the quinoa, water,
and drained and salt in a medium-size pot. Bring to a boil and then turn to low, simmering
2 cups (470 ml) water until the quinoa has puffed up and the water has absorbed, about 20 minutes.
1 teaspoon kosher salt Transfer the quinoa to a bowl and refrigerate until cool.
1 large eggplant
1½ cups (180 g) all-purpose While the quinoa is cooking, slice the eggplant into 1-inch (2.5 cm) thick rounds.
flour Spread the flour in a shallow bowl and crack the eggs into a second shallow
2 eggs bowl and beat with a whisk. Add the cooled quinoa to a third shallow dish. Take
¼ pound (112 g) fresh each eggplant round and dredge it in the flour, shaking off any excess. Dunk
mozzarella cheese the floured eggplant into the egg, and then finally use your fingers to crust the
2 cups (300 g) grape eggplant slice with quinoa. Repeat for each slice of eggplant and lay them on
tomatoes, halved the prepared baking sheet. Bake for about 30 minutes, flipping each one over
¼ cup (10 g) chopped basil halfway through, until the eggplant is soft and cooked through and the quinoa
2 tablespoons (30 ml) has formed a crunchy crust. Top each slice with just enough cheese to cover the
balsamic vinegar top. Set the oven to broil and broil the eggplant until the cheese gets bubbly
4 sub rolls, sliced in half and starts to develop brown spots. Remove from the heat and set aside.

In a small bowl, combine the tomatoes, basil, and vinegar. To assemble the
sandwiches, lay out the sub rolls and divide up the eggplant slices among
them. Top with the tomato-basil mixture.

FEATURED SUPERFOODS:
Basil, eggs, quinoa, tomatoes

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 CUMIN-RUBBED SALMON SANDWICH
WITH ROASTED TOMATO GARLIC SALSA
RECOMMENDED BREAD: Cornmeal Texas Toast, sub rolls,
burger buns, Buttermilk Whole Wheat Bread

YIELD: 4 sandwiches

The salsa that the salmon in this recipe gets topped with is my go-to salsa recipe. It’s very
easy to make; just roast the vegetables and then puree until they come together. In the
summer, I like to make it in big batches to have on hand. It’s great for tortilla chips and
other dippable items—and also on sandwiches!

4 medium-size plum Preheat the oven to 400ºF (200ºC, or gas mark 6). Line 2 baking sheets with
tomatoes, halved parchment paper. Place the tomatoes, garlic, onion, and jalapeño on one of
1 clove garlic, unpeeled the prepared sheets. Roast until the onion gets very soft and the tomatoes
½ cup (80 g) large-diced onion start to shrink, 25 to 30 minutes. The garlic may take less time so just keep an
1 small jalapeño pepper eye on it and remove it from the oven once it gets soft. You may need to
(optional) remove some of the items from the baking sheet early if you find that they are
1½ teaspoons lime zest roasting faster than the others. Once all of the vegetables are roasted, remove
1 tablespoon (15 ml) lime juice from the oven and set aside to cool just enough to be handled comfortably.
½ cup (8 g) fresh cilantro Peel the garlic skin and add the soft flesh and the rest of the vegetables to a
Kosher salt, to taste blender or food processor. Add the lime zest, lime juice, and cilantro. Purée or
1½ pounds (680 g) salmon pulse for a couple of seconds, just until everything comes together but before
1 tablespoon (7 g) ground
it becomes a unified purée. Season to taste with salt and add more lime if
cumin needed. Set aside until ready to use.
8 slices bread
Rub the salmon with the cumin and season with salt. Cut into 4 equal pieces.
Roast the salmon on the second prepared baking sheet, skin side down, for
about 15 minutes, or until the desired doneness. Remove from the oven and
remove and discard the skin.

To assemble the sandwiches, lay out the bread and top 4 slices with a piece
of salmon. Top with the salsa and the remaining bread.

FEATURED SUPERFOODS:
Cilantro, cumin, garlic, limes, onions, peppers, salmon, tomatoes

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 OYSTER “ROCKEFELLER” SANDWICH
WITH SALSA VERDE
RECOMMENDED BREAD: Sub rolls, Cornmeal Texas Toast

YIELD: 4 sandwiches

The legend of Oysters Rockefeller goes like this: Antoine, a frustrated restaurateur from
New York, leaves for New Orleans to start over. He starts a family-run restaurant where his
son creates an oyster dish that is so intensely rich that he names it after the richest man in
the country at the time, John D. Rockefeller. The dish is a hit, but no one in the family shares
the recipe. They claim that no one has ever successfully duplicated the dish, though many
have tried. This sandwich is a tribute to the legend with a few superfood additions, naturally.

1 cup (30 g) loosely packed Preheat the oven to 400ºF (200ºC, or gas mark 6). Finely chop the watercress.
watercress Add it and ¼ cup (15 g) of the parsley, the lemon zest, thyme, and a pinch of
¾ cup (45 g) finely chopped salt and pepper to a small bowl. Add the bread crumbs and 2 tablespoons
fresh parsley, divided (30 ml) of the lemon juice. Stir to combine.
1 tablespoon (6 g) lemon zest
1 teaspoon fresh thyme Place each oyster back in a shell and top with the herb–bread crumb
Kosher salt mixture. Place on a baking sheet and bake until the bread crumbs have
Black pepper browned, 8 to 10 minutes. Cool slightly, and then slip the oysters (with
¼ cup (15 g) panko bread the topping) out of the shells.
crumbs
¼ cup plus 2 tablespoons Meanwhile, in a blender, combine the remaining ½ cup (30 g) parsley,
(90 ml) lemon juice, divided remaining ¼ cup (60 ml) lemon juice, the capers, garlic, oil, and a pinch
8 fresh oysters, scrubbed of salt and pepper. Blend until almost smooth, leaving a little texture if
well, shucked, shells reserved desired. Spread the mixture on the sub rolls and top each with 2 oysters.
3 tablespoons (24 g) capers
2 cloves garlic, roughly
chopped
3 tablespoons (45 ml) olive oil
4 sub rolls, sliced in half

FEATURED SUPERFOODS:
Garlic, lemons, olive oil, oysters, parsley, watercress

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 TARRAGON SALMON CAKE WITH AVOCADO,
ORANGE, AND WALNUT SALSA
RECOMMENDED BREAD: Sub rolls, burger buns,
Middle Eastern–Spiced Oat Flaxseed Buns

YIELD: 4 sandwiches

Salmon and chicken are the two proteins that are most often requested by our clients, so to
keep things fresh and exciting, we create lots (and lots) of versions. Salmon cakes are a
staple of ours because they are versatile, leaving lots of room for creativity. This recipe pairs
a salmon cake that has a hint of tarragon with a salsa that gives this sandwich a welcome
freshness, not to mention a pop of vibrant color.

1 orange, peeled, segmented, Preheat the oven to 400ºF (200ºC, or gas mark 6). Line a baking sheet with
and diced parchment paper. Combine the oranges, walnuts, avocado, and cilantro in a
¼ cup (35 g) crushed walnuts bowl. Stir gently to combine. Set aside until ready to use.
1 avocado, peeled, pitted, and
diced To make the salmon cakes, cut the salmon into small, ½-inch (1.3 cm) dice
¼ cup (4 g) roughly chopped and place in a bowl. Add the orange zest, mustard, eggs, tarragon, Greek
cilantro yogurt, bread crumbs, and salt. Blend the salmon mixture with your hands
1 pound (454 g) salmon, skin and chill in the refrigerator for 30 minutes. Divide into 4 burger-size cakes
removed
and place on the prepared baking sheet. Bake for 20 to 30 minutes, or
1 teaspoon orange zest until the salmon is cooked through and the outside starts to develop a light
1 tablespoon (11 g) Dijon brown crust.
mustard
2 large eggs Place a salmon cake on each sub roll and top with the Orange and Walnut Salsa.
2 tablespoons (8 g) chopped
tarragon
½ cup (120 g) Greek yogurt
⅔ cup (35 g) panko bread
crumbs
½ teaspoon kosher salt
4 sub rolls or burger buns,
sliced in half

FEATURED SUPERFOODS:
Avocados, cilantro, eggs, Greek yogurt, oranges, salmon, tarragon, walnuts

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 POLISH TUKEY BURGER
WITH HORSERADISH MIZERIA
RECOMMENDED BREAD: Buckwheat Caraway Beet Bread,
Semolina Quinoa Focaccia, burger buns, sub rolls

YIELD: 4 sandwiches

Mizeria is a classic Polish cucumber salad that supposedly gets its name because it was
popular among poor, or “miserable,” people. If you’ve ever had Greek tzatziki, it’s similar to
that but with a bit more sweetness and a stronger tang. It’s the perfect topping for this
turkey burger of classic Polish flavors such as dill, caraway, and garlic. When it’s paired with
Buckwheat Caraway Beet Bread, it becomes something truly special.

1 cup (120 g) thinly sliced In a medium-size bowl, combine the cucumbers, Greek yogurt, and
English cucumber 2 tablespoons (8 g) of the dill. Stir in the vinegar and sugar. Set aside
½ cup (120 g) Greek yogurt until ready to use.
3 tablespoons (12 g) chopped
fresh dill, divided Preheat the oven to 375°F (190°C, or gas mark 5). To make the burgers,
1 tablespoon (15 ml) combine the salt, turkey, caraway seeds, garlic, and remaining 1 tablespoon
champagne vinegar (4 g) dill. Blend with your hands just until everything comes together. Divide
Pinch of sugar the mixture up into 4 patties. Make an indent in the center of each patty with
1 teaspoon kosher salt your thumb. (This will prevent the burgers from puffing up in the center.)
1½ pounds (680 g) ground
turkey Warm the oil in a large ovenproof skillet over medium-high heat. Add the
2 teaspoons caraway seeds burgers and sear until golden brown, 5 to 7 minutes. If they aren’t cooked
½ teaspoon minced garlic through, transfer the skillet to the oven and cook until the internal temperature
1 tablespoon (15 ml) extra- reaches 165ºF (74ºC). Set aside to rest.
virgin olive oil
8 slices bread To assemble the sandwiches, lay out the bread and top 4 slices with a patty.
Top with the mizeria and the other slices of bread.

FEATURED SUPERFOODS:
Dill, garlic, Greek yogurt, olive oil, turkey

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 KITCHEN SINK SCRAMBLED EGG SANDWICH
RECOMMENDED BREAD: Parmesan Kale Bread,
Middle Eastern–Spiced Oat Flaxseed Buns, English muffins

YIELD: 4 sandwiches

One morning, I threw together a breakfast sandwich using a bunch of ingredients that I had
left over from developing recipes. I hadn’t planned on putting it in the book, but it was just
too good not to. I wrote down exactly what was in it, but the truth is that any scraps and bits
of vegetables, meat, and cheese will work, and throwing it together couldn’t be easier.

1 cup (120 g) peeled and diced Preheat the oven to 400ºF (200ºC, or gas mark 6) and line a baking sheet
sweet potato with parchment paper. Spread the sweet potatoes on the prepared baking
2 teaspoons extra-virgin sheet. Toss with the oil and ¼ teaspoon of the salt. Roast the potatoes until
olive oil they are soft all the way through, 15 to 20 minutes. Remove from the oven
½ teaspoon kosher salt, and set aside until ready to use.
divided
4 slices Canadian bacon, diced In a small, nonstick skillet, add the Canadian bacon and cook for 2 to
½ cup (90 g) diced tomato 3 minutes over medium heat. Add the tomato and kale, stir to combine,
1 cup (70 g) roughly chopped and cook for 5 to 7 minutes, until the tomatoes have softened and the kale
kale has cooked down. Add the garlic and sweet potatoes and stir to combine.
2 tablespoons (20 g) minced
black garlic
In a small bowl, whisk together the eggs and remaining ¼ teaspoon salt.
3 eggs Reduce the heat to medium-low and pour the eggs into the skillet with the
½ cup (60 g) diced smoked vegetable and Canadian bacon mixture. Add the cheese to the skillet. Using
mozzarella cheese
a plastic spatula, drag it across the bottom of the skillet and up around the
8 slices bread edges until the eggs coagulate.

Lay out the bread and divide up the scrambled egg mixture among 4 of the
slices. Top each with a remaining slice of bread.

FEATURED SUPERFOODS:
Black garlic, eggs, kale, olive oil, sweet potatoes, tomatoes

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 SPICY BLACK GARLIC AND SHIITAKE
MUSHROOM EGG SANDWICH
RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns

YIELD: 4 sandwiches

This sandwich is great for both breakfast and dinner because it’s so satisfying and easy to
throw together. Black garlic can be tricky to find, but it’s worth the extra effort to search out
this slow-cooked treat because it adds a specific sweetness that is hard to replicate. You can
buy it online through various retailers, and it usually comes in bulk. It can be pricy, but I
assure you it’s worth the splurge. If you’re anything like me, you’ll be hooked and looking
for any excuse to include more black garlic in your cooking. Of course, if you can’t find
black garlic, you can use regular garlic; just reduce the amount to 1 teaspoon.

1 teaspoon sesame oil Heat the oil in a medium-size skillet over medium heat and add the mush-
1½ cups (105 g) sliced rooms. Cook until they have softened and are browned, about 10 minutes.
shiitake mushrooms Season with salt to taste, remove from the pan, and set aside.
Kosher salt, to taste
5 large eggs In a small bowl, mix the eggs with a whisk. Add a generous pinch of salt and
1 tablespoon (10 g) minced pour the eggs into the skillet set over medium-low heat. Add the garlic and
black garlic chives and use the whisk to get the eggs frothy. Whisk continuously until curds
1 teaspoon roughly chopped start to form, 3 to 4 minutes. Turn off the heat and return the mushrooms to
chives the skillet. Stir to combine.
4 buns, sliced in half
Sriracha, to taste To assemble the sandwiches, lay out the buns. Divide the eggs among the
buns and top with sriracha to taste.

FEATURED SUPERFOODS:
Black garlic, chives, eggs, mushrooms, sesame oil

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 MEXICAN QUINOA “MEATBALL” SUB
RECOMMENDED BREAD: Sub rolls

YIELD: 4 subs

This recipe will always have a special place in my heart. I created it during the height of my
quinoa obsession. This has been the most popular recipe on my blog, and my personal
chef clients request it often. It is perfect for people trying to cut back on their meat intake,
and it is so versatile, with endless variations.

1 cup (173 g) quinoa, rinsed Add the quinoa to a medium-size pot. Stir in the water, salt, cumin, and
and drained coriander and bring to a boil over medium-high heat. Reduce the heat to low
2 cups (470 ml) water and simmer until the water is absorbed and the quinoa has puffed up, about
1 teaspoon kosher salt 20 minutes. Transfer to a large bowl and refrigerate until chilled, and then stir
1 teaspoon ground cumin in the egg, cilantro, and cheese.
½ teaspoon ground coriander
1 large egg Preheat the oven to 425ºF (220ºC, or gas mark 7) and line a baking sheet
¼ cup (4 g) chopped cilantro with parchment paper. Tightly roll the quinoa into golf ball–size “meatballs”
¼ cup (30 g) shredded
and place on the prepared baking sheet. (Make the quinoa balls as tight as
Cheddar cheese possible, or they may fall apart in the oven, which isn’t the end of the world
4 sub rolls, sliced in half because you can just scoop it up into a sloppier and equally delicious
1 cup (240 g) Tomatillo Yogurt
sandwich.) Bake for 20 to 30 minutes, just until the outside starts to brown
Sauce (page 41) slightly. Remove from the oven and set aside to chill for a couple of minutes
because these suckers are hot!

To assemble the subs, lay out the sub rolls. Divide the “meatballs” among the
sub rolls and top with the Tomatillo Yogurt Sauce.

FEATURED SUPERFOODS:
Cilantro, cumin, eggs, Greek yogurt, limes, olive oil, quinoa

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 BETH’S HERBED
CRANBERRY TURKEY SANDWICH
RECOMMENDED BREAD: Semolina Quinoa Focaccia,
Buttermilk Whole Wheat Bread, Spelt and Flaxseed Challah

YIELD: 4 sandwiches

When I first set out to write this book, I asked my sister, Beth, what her ideal sandwich would
be. She paused for a moment to think this over carefully. “It starts with turkey” (I wonder
where she gets that from?) “and then maybe there’s a fruity component to it.” Her face lit up.
“And onions! Somehow in an interesting way.” My sister has always had a thing for onions.
I think she gets that from my grandfather, who couldn’t imagine a meal that didn’t involve
onions. “Lastly, it must have cheese.” Voilà—my sister’s ideal sandwich. Turns out she was
onto something really great.

1 tablespoon (2.5 g) chopped Preheat the oven to 375ºF (190ºC, or gas mark 5) and line a baking sheet
fresh sage with parchment paper. In a small bowl, combine the sage, rosemary, lemon
2 teaspoons chopped fresh zest, honey, garlic, and oil. Stir to combine and make a paste. Rub the
rosemary mixture all over the turkey and season with salt. Lay the turkey on the
1 teaspoon lemon zest prepared baking sheet and roast until it is cooked through and registers an
1 tablespoon (20 g) honey internal temperature of 165ºF (74ºC), 17 to 20 minutes. Let rest, about
1 teaspoon minced garlic 5 minutes, before slicing thinly. Core the apple and cut into thin slices.
1 tablespoon (15 ml) olive oil
1½ pounds (680 g) turkey To assemble the sandwiches, spread an even amount of the jam on 4 slices
breast of bread. Top with the apple slices, a slice of Cheddar cheese, some of the
Kosher salt turkey, and the remaining bread. Place the sandwiches on a baking sheet
1 Granny Smith apple and bake until the cheese melts and the bread crisps, about 10 minutes.
½ cup (120 g) Red Onion
Cranberry Tarragon Jam
(page 35)
8 slices bread
4 slices sharp Cheddar
cheese

FEATURED SUPERFOODS:
Apples, cranberries, garlic, honey, lemons, olive oil, rosemary, sage,
tarragon, turkey

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 ROASTED SALMON WITH FENNEL AND
“EVERYTHING BAGEL” CREAM CHEESE
RECOMMENDED BREAD: Spelt and Flaxseed Challah, bagels, sub rolls, burger buns

YIELD: 4 sandwiches

Cream cheese isn’t just for bagels anymore. It’s for salmon, too. The flavors that make up an
everything bagel—sesame seeds, poppy seeds, garlic, and onion—are the perfect mix for
more than just bagels. In this sandwich, that familiar combination finds a home in the cream
cheese, which pairs so well with the salmon. The fennel just gives that little extra push that
makes this something truly great.

1½ pounds (680 g) salmon Preheat the oven to 375ºF (190ºC, or gas mark 5) and line a baking sheet with
1 cup (100 g) thinly sliced parchment paper. Cut the salmon into 4 equal pieces and place on one side
fennel of the prepared baking sheet. You can leave the skin on if it’s still there; I find
1 teaspoon extra-virgin it’s easier to remove once the salmon has been cooked. Place the sliced
olive oil fennel on the other side of the baking sheet. Pour the oil onto the fennel and
1 teaspoon kosher salt salmon. Sprinkle both with the salt and bake in the oven for about 15 minutes,
4 ounces (112 g) cream cheese or until the salmon reaches the desired level of doneness. The fennel at this
1 teaspoon poppy seeds point may be done or still need another 10 minutes or so until it has softened
¼ teaspoon garlic powder significantly and the edges have started to brown. If this is the case, just
¼ teaspoon onion powder remove the salmon and continue cooking the fennel. Remove from the oven
1 teaspoon sesame seeds and set aside. Once the salmon is cool enough to handle, remove the skin
8 slices bread
and discard.

Meanwhile, combine the cream cheese, poppy seeds, garlic powder, onion
powder, and sesame seeds in a small bowl. Stir to combine.

To assemble the sandwiches, spread equal amounts of cream cheese over

each slice of bread. Top 4 of the slices with roasted fennel and then follow
each with a piece of salmon. Top with the remaining slice of bread.

FEATURED SUPERFOODS:
Olive oil, salmon, sesame seeds

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 HERBED TURKEY AND
ROASTED GRAPE SANDWICH
RECOMMENDED BREAD: Pita bread, Buttermilk Whole Wheat Bread,
Semolina Quinoa Focaccia, Parmesan Kale Bread

YIELD: 4 sandwiches

I couldn’t imagine having a sandwich cookbook that didn’t include a recipe for a turkey
sandwich, especially because I lived on them in college. I’ve created this one, a little more
grown-up and sophisticated than my turkey on rye from my college days, thanks to the roasted
grapes, which impart a sweet pop of flavor. Roasting fruits really enhances their natural flavors.
The turkey itself is kept simple, seasoned only with salt and pepper and roasted just until it’s
cooked through and still juicy. It plays really well against the plump, roasted grapes.

1 tablespoon (15 ml) extra- Preheat the oven to 375ºF (190ºC, or gas mark 5) and line a baking sheet with
virgin olive oil parchment paper. Heat the oil in a large ovenproof skillet over medium-high
1½ pounds (680 g) turkey heat. Season the turkey breast with the salt and pepper. Add it to the hot oil
breast and sear the outsides, about 7 minutes on each side. Place the skillet in the
1 teaspoon kosher salt oven to cook the turkey all the way through, until it registers 165ºF (74ºC)
¼ teaspoon coarsely ground internally, 10 to 15 more minutes. Remove from the oven and set aside to
pepper rest, about 5 minutes, before slicing thinly.
2 cups (300 g) seedless red
grapes
While the turkey is cooking, spread the grapes in a single layer on the
4 pita bread pockets prepared baking sheet. Roast the grapes until they start to shrivel slightly,
2 cups (140 g) mâche or other 10 to 15 minutes. Set aside to cool.
leafy green

To assemble the sandwiches, slice open the pita pockets and stuff the
mâche, turkey slices, and grapes into each.

FEATURED SUPERFOODS:
Olive oil, turkey

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 MONTREAL BREAKFAST SANDWICH
RECOMMENDED BREAD: Montreal bagels, sesame bagels, sub rolls, English muffins

YIELD: 4 sandwiches

My father-in-law loves food with great passion but is not much into cooking—except when it
comes to breakfast sandwiches. He’ll putter around the kitchen, cook the eggs just so, and
shower them with freshly ground black pepper. He’ll drape the eggs delicately over the
chosen bread and meat and generously apply paper-thin slices of sharp Cheddar cheese.
If you happen to witness this all going down, he’ll probably get caught up in telling you a
story or two. But once it’s all assembled, he’ll grow silent, sit back, and proudly admire his
work. He might even say, “Damn, this looks good.” And who can blame him? It does.

12 (½-inch, or 1.3 cm) slices Line a baking sheet with parchment paper and place the tomato slices on it.
tomato Coat with 1 tablespoon (15 ml) of the oil and sprinkle with ½ teaspoon of the
1 tablespoon plus 1 teaspoon Montreal seasoning. Set the oven to broil and, keeping an eye on them, broil
(20 ml) extra-virgin olive oil, the tomatoes until they brown, shrink in size, and are very soft, 5 to 7 minutes.
divided
Remove from the oven and set aside. Switch the oven from broil to bake and
1 teaspoon Montreal
set at 400ºF (200ºC, or gas mark 6).
seasoning, divided
4 Montreal bagels or sesame
Top 4 bagel halves with a piece of cheese and top the other 4 halves with a
seed bagels, sliced in half
piece of Canadian bacon. Place on a baking sheet and bake until the cheese
4 slices sharp Cheddar cheese
melts and the bagels are toasted, 5 to 7 minutes. Top the cheese side of each
4 slices Canadian bacon
bagel with 3 tomato slices.
4 eggs

While the bagels are toasting, add the remaining 1 teaspoon (5 ml) oil to a large
skillet and heat over medium heat. Break the eggs one by one into the skillet,
making sure they have enough room to spread out. Season the eggs with the
remaining ½ teaspoon Montreal seasoning. Cook for 2 to 3 minutes, just until
the whites have set and are no longer translucent. Cover the skillet with a lid
and cook for another 2 to 3 minutes, just until the top of the egg is cooked and
no longer clear, but the yolk is still giggly. Place an egg on top of each bagel
sandwich and join the two halves together. Enjoy while warm.

FEATURED SUPERFOODS:
Eggs, olive oil, sesame seeds, tomatoes

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 Chapter 8

SUPERFOOD SPOTLIGHT:
Spices, Seeds, and Nuts

Cinnamon-Spiced Pork Tenderloin Sandwich 153

Green Tea Cucumber Sandwich 154

Potato Flaxseed Latke Sandwich with Horseradish Yogurt 156

Mom’s Turkey Oat Meatball Sub 157

Chia-Seeded Tomato Sandwich with Smoked

Mozzarella and Basil-Avocado “Mayo” 159

Cocoa-Orange Steak Sandwich 160

Crispy Tofu and Ginger Pickled Daikon Banh Mi 162

Balsamic Goji Berry–Marinated Chicken Sandwich 163

Chia Seed, Pumpkin, Apple, and Toasted Pecan

Waffle Sandwich 164

Charcuterie Board Grilled Cheese

with Red Wine Reduction 165

Turmeric-Rubbed Turkey Gyro with Cucumber,

Olive, and Dill 167

Swiss Chard, Fennel, and Walnut Sandwich

with Pancetta Chips and Saffron Yogurt Sauce 168

Cinnamon-Cumin Lamb Sandwich

with Herbed Artichoke and Feta Salad 170

151

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 CINNAMON-SPICED PORK
TENDERLOIN SANDWICH
RECOMMENDED BREAD: Cayenne Maple Sweet Potato Biscuits,
Spelt and Flaxseed Challah, Buckwheat Caraway Beet Bread

YIELD: 4 sandwiches

This sandwich makes me want to curl up in the coziest and fuzziest sweater that I can
find on that first chilly fall day. It’s heavy on the cinnamon, but allspice, cloves, and a
touch of maple syrup round things out and add a lot of sweet warmth while the apple
gives it a fresh crispness.

1 teaspoon ground cinnamon Preheat the oven to 375ºF (190ºC, or gas mark 5). In a small bowl, combine
¼ teaspoon ground cloves with your hands or a spoon the cinnamon, cloves, allspice, and salt to make a
¼ teaspoon allspice spice rub. Coat the pork with the spice rub. (I usually find it easiest and best
1 teaspoon kosher salt just to roll up my sleeves and use my hands to spread it evenly.)
1½ pounds (680 g) pork
tenderloin Heat the oil in a large ovenproof skillet and add the pork. Sear, getting color
1 tablespoon (15 ml) extra- on the pork, 3 to 4 minutes on each side. Place the skillet in the oven to finish
virgin olive oil cooking, 10 to 15 minutes, or until the internal temperature of the pork is
1 tablespoon (15 ml) maple 145ºF (63ºC). Remove from the oven. Drizzle the maple syrup evenly over the
syrup pork and set aside to rest, about 5 minutes. Slice thinly.
4 biscuits
4 tablespoons (44 g) grainy Slice the biscuits in half horizontally. Heat them in the oven for a couple of
mustard minutes to warm them. Spread each with 1 tablespoon (11 g) of the mustard.
1 Granny Smith apple, cored Top the bottoms of the biscuits with the apple slices, pork slices, and the tops
and thinly sliced of the biscuits.

FEATURED SUPERFOODS:
Apples, cinnamon, olive oil

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 GREEN TEA CUCUMBER SANDWICH
RECOMMENDED BREAD: Semolina Quinoa Focaccia,
Buttermilk Whole Wheat Bread, Parmesan Kale Bread

YIELD: 4 sandwiches

Back in my office days, I used to bring cucumber sandwiches to work all of the time for
several reasons: They are easy to assemble, they travel well with the cucumber maintaining
its crunch, and they are satisfying enough to keep you filled up but not too heavy so that
you wind up feeling sluggish for the rest of the day.

1 green tea bag (regular or Using scissors, cut open the tea bag and pour the contents into a small, dry
decaf) skillet. Warm over medium heat until the tea becomes fragrant, about 3
4 ounces (112 g) cream cheese minutes. Set aside to cool. Combine in a small bowl with the cream cheese,
2 teaspoons Meyer lemon lemon zest, and dill.
zest (or regular lemon zest)
1 tablespoon (4 g) chopped dill Lay out the bread and smear each slice with the green tea–cream cheese
8 slices bread mixture. Lay the cucumber slices on top. Top with the other slices of bread.
2 cups (240 g) sliced English
cucumber

FEATURED SUPERFOODS:
Dill, green tea, lemons

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 POTATO FLAXSEED LATKE SANDWICH
WITH HORSERADISH YOGURT
RECOMMENDED BREAD: Spelt and Flaxseed Challah, burger buns, sub rolls

YIELD: 4 sandwiches

Some people like to dress latkes with a sour cream mixture while others like to take the
sweet route, dusting them with cinnamon and sugar and topping them with applesauce. I
love them topped with sour cream or yogurt. I’ve added some pungent horseradish to the
mix, which results in a tangy and slightly spicy and very satisfying combo. Try swapping
out the potatoes for other root vegetables, such as sweet potatoes, beets, or turnips.

3 cups (360 g) shredded Preheat the oven to 375ºF (190ºC, or gas mark 5). Line a baking sheet with
russet potatoes (about parchment paper. In a large bowl, combine the potatoes, shallot, and
2 medium potatoes)
flaxseeds. Add the egg, matzo meal, and salt and stir to combine. Once
¼ cup (40 g) shredded shallot combined, the mixture should be slightly wet but stick together. If it
(about 2 large shallots)
doesn’t, add another 2 tablespoons (16 g) matzo meal.
¼ cup (24 g) flaxseeds
1 egg Heat the oil over medium-high heat in a large skillet and drop the mixture into
¼ cup (30 g) matzo meal, the hot oil by the ¼ cupful (60 g). Cook the latkes until they start to get crispy
plus more if needed
and brown, 3 to 5 minutes. Flip and cook the other side for 3 to 5 minutes,
1 teaspoon kosher salt until they brown. Transfer to the prepared baking sheet. You may need to work
3 tablespoons (45 ml) olive oil in batches to avoid crowding the skillet. Bake the latkes for 15 to 20 minutes,
½ cup (120 g) Greek yogurt or until they are cooked all the way through. Remove from the oven and set
2 tablespoons (30 g) prepared aside to cool.
horseradish, or to taste
¼ cup (12 g) chopped chives Mix the Greek yogurt with the horseradish and chives in a small bowl. Set
8 slices bread aside until ready to use.

Lay out the slices of bread. Divide the horseradish yogurt among each
slice. Place one or two latkes each on 4 slices of bread. Top each with the
remaining bread.

FEATURED SUPERFOODS:
Chives, eggs, flaxseeds, Greek yogurt, olive oil

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 MOM’S TURKEY OAT MEATBALL SUB
RECOMMENDED BREAD: Sub rolls

YIELD: 4 subs

If you ever bring up the subject of meatballs around my mom, she’ll instantly light up and
excitedly encourage you to guess what the “secret ingredient” is in her meatball recipe.
She’d give you one, maybe two, guesses before she’d blurt it out: “Oatmeal!” She prides
herself on her meatballs, maybe more than anything else she makes. They’re light and
slightly sweet, thanks to this “secret ingredient.” Even though this recipe is slightly tweaked
and swaps out beef for turkey, I think she’ll still approve. Just keep the secret safe, okay?

3 cups (450 g) grape tomatoes Preheat the oven to 400ºF (200ºC, or gas mark 6). Line a baking sheet with
2 cloves garlic, skins on parchment paper. In a medium-size ovenproof skillet, add the tomatoes
1 tablespoon (15 ml) extra- and garlic and drizzle the oil on top. Transfer to the oven and roast until the
virgin olive oil tomatoes shrink in size and start to brown and the garlic gets very soft,
¼ cup (10 g) fresh basil 20 to 25 minutes. Remove from the oven and set aside to cool. Peel the
1½ teaspoons kosher salt, garlic. Once the tomatoes have cooled enough for handling, add them, the
divided, plus more to taste garlic, basil, and ½ teaspoon of the salt to a blender or food processor.
1 pound (454 g) ground turkey Blend until smooth and season to taste with salt. Set aside.
⅔ cup (55 g) oats
1 egg In a big bowl, add the turkey, oats, egg, mustard, tomato paste, Worcester-
1 tablespoon (11 g) Dijon shire sauce, bread crumbs, and remaining 1 teaspoon salt. Using your hands,
mustard combine everything just until it comes together. If the mixture is still a little
2 tablespoons (32 g) tomato on the wet side, add a little more panko. Using your hands, shape the mixture
paste into meatballs and place on the prepared baking sheet. Bake in the oven until
2 teaspoons Worcestershire their internal temperature registers 165ºF (74ºC), 15 to 20 minutes. Remove
sauce from the oven and set aside to cool.
¼ cup (15 g) panko bread
crumbs, plus more if needed To assemble the sandwiches, lay the sub rolls on a baking sheet. Top each
4 slices smoked mozzarella bottom piece with 3 or 4 meatballs. Top with a slice of cheese and then divide
cheese up the tomato sauce among the sandwiches. Bake the sandwiches just until
4 sub rolls, sliced in half the cheese melts and the bread is toasted, 3 to 5 minutes.

FEATURED SUPERFOODS:
Basil, eggs, garlic, oats, olive oil, tomatoes, turkey

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 CHIA-SEEDED TOMATO SANDWICH
WITH SMOKED MOZZARELLA AND
BASIL-AVOCADO “MAYO”
RECOMMENDED BREAD: Sub rolls, burger buns, Parmesan Kale Bread

YIELD: 4 sandwiches

Here’s a little update on one of my favorite sandwich staples: the tomato, basil, and mozzarella
sandwich. Fun fact: The first mention of mozzarella cheese was back in 1570, in an Italian
cookbook, and the popular trio of tomato, basil, and mozzarella is meant to signify the Italian
flag. In this dish, the same colors are still present, but I use smoked mozzarella instead, for its
flavor. The tomatoes are crusted in chia seeds, which gives this sandwich a lot of character.

8 (½-inch, 1.3 cm) thick Lay out the slices of tomato and coat them evenly with chia seeds. Lay out
tomato slices the sub rolls and spread with the Basil-Avocado “Mayo.” Add the spinach to
3 tablespoons (33 g) chia each roll, and then layer with the smoked mozzarella and 2 slices of chia
seeds seed–dusted tomatoes.
4 sub rolls, sliced in half
¾ cup (180 g) Basil-Avocado
“Mayo” (page 42)
1 cup (30 g) fresh baby
spinach
4 slices smoked mozzarella
cheese (or regular mozzarella
cheese)

FEATURED SUPERFOODS:
Avocados, basil, chia seeds, limes, spinach, tomatoes

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 COCOA-ORANGE STEAK SANDWICH
RECOMMENDED BREAD: Sub rolls

YIELD: 4 sandwiches

This sandwich was inspired by my mother-in-law, who is the biggest lover of chocolate I’ve
ever met and quite an expert on the subject as well. She has a collection of chocolates from
all over the world to boot. Her hands-down favorite combination is dark chocolate (really,
the darker the better) and orange. I surprised her with this sandwich, and she went nuts for
it. The bittersweetness of the cocoa is balanced by the freshness of the orange, and it all
enhances the steak that it coats. Make this for the chocolate lover in your life.

1½ pounds (680 g) skirt steak Trim the steak of visible and large chunks of fat. Cut into thin strips and coat
1½ tablespoons (12 g) with the cocoa powder and orange zest. Heat the oil in a large skillet over
unsweetened cocoa medium-high heat, for about 3 minutes. Sprinkle the steak with the salt. Add
1½ tablespoons (9 g) the steak to the hot oil and cook for about 3 minutes, flipping and cooking for
orange zest another 3 minutes or so, until the desired doneness. Remove from the heat
1 tablespoon (15 ml) and set aside to rest.
grapeseed oil
1 teaspoon kosher salt Combine the yogurt and orange juice in a small bowl.
½ cup (120 g) Greek yogurt
2 tablespoons (30 ml) fresh To assemble the sandwiches, lay out the sub rolls. Spread with the yogurt
squeezed orange juice sauce and top with the steak and mâche.
4 sub rolls, sliced in half
1 cup (30 g) mâche or
other greens

FEATURED SUPERFOODS:
Cocoa, Greek yogurt, oranges

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 CRISPY TOFU AND
GINGER PICKLED DAIKON BANH MI
RECOMMENDED BREAD: Sub rolls

YIELD: 4 sandwiches

The banh mi was invented as a result of French occupation in Vietnam, marrying ingredi-
ents that are French (baguette, mayo) with items that are classically Vietnamese (cilantro,
pickled carrots, and daikon). The banh mi has gained a lot of ground stateside. The fillings
vary widely but are commonly some sort of meat (beef, pork, or even deli-style meat), a
spread of pâté, herbs, and vegetables, some pickled and some not. This is a vegetarian
version that is easy to throw together and great for a meal on the go. It has a refreshing
quality, thanks to the pickled vegetables, so it’s particularly good in the summer.

½ cup (120 ml) rice vinegar In a medium saucepan, combine the vinegar, sugar, water, ginger, and a
¼ cup (50 g) sugar pinch of salt. Bring to a boil, stirring until the sugar has dissolved. Remove
½ cup (120 ml) water from the heat and chill until cold. Once the liquid has cooled, add the radish
2 slices fresh ginger, peeled and carrot and allow to sit in the pickling liquid for at least 10 minutes.
and cut into matchsticks (This can be made up to 2 days ahead of time.)
Kosher salt, to taste
1 (6-inch, or 15 cm) piece Cut the tofu into 1-inch (2.5 cm) chunks and drain on paper towels. In a large
daikon radish, peeled and cut nonstick skillet, heat the oil over medium-high heat. Add the tofu and cook, in
into matchsticks batches if necessary, until golden brown and crispy, 5 to 7 minutes per side,
½ cup (55 g) shredded carrot being careful not to flip more than once to ensure crispy tofu. Drain on paper
1 (16-ounce, or 454 g) package towels to remove excess oil.
extra-firm tofu, drained
2 tablespoons (30 ml) Meanwhile, slice the jalapeño (removing the seeds if you want it milder)
grapeseed oil and cucumber into ½-inch (1.3 cm) slices. Separate the cilantro leaves from
1 jalapeño pepper the stems, chopping the stems if too large, but keeping the leaves whole.
1 English cucumber
½ cup (8 g) fresh cilantro Build a sandwich by squeezing sriracha to taste on each half of each sub roll.
Sriracha, to taste Top with a handful of the pickled ginger, daikon, and carrot, and then add
4 sub rolls, split in half the tofu, a few slices of jalapeño and cucumber, and a sprinkling of cilantro.

FEATURED SUPERFOODS:
Carrots, cilantro, ginger, peppers, tofu

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 BALSAMIC GOJI BERRY–MARINATED
CHICKEN SANDWICH
RECOMMENDED BREAD: Sub rolls, Parmesan Kale Bread,
Cornmeal Texas Toast, Spelt and Flaxseed Challah

YIELD: 4 sandwiches

Goji berries, which can be found in most health food stores, usually come dried in little
pellets. I like to rehydrate them first in boiling water, which brings them back to life, softens
them, and plumps them up. They don’t have a very strong taste and are slightly sweet and
tangy. When they are combined with balsamic vinegar and then cooked and reduced down
to a syrupy liquid, they make a great glaze for proteins and vegetables.

½ cup (75 g) dried goji berries Preheat the oven to 375ºF (190ºC, or gas mark 5). Put the goji berries into a
1 cup (235 ml) balsamic small bowl and pour in just enough boiling water to cover them. Let sit until
vinegar they plump up. Drain and discard the water. Combine the vinegar and goji
1½ pounds (680 g) boneless, berries in a blender and purée until smooth, about a minute or two. Pour into a
skinless chicken breasts small saucepan and bring to a boil over medium-high heat. Be careful of the
¾ teaspoon kosher salt fumes: While balsamic vinegar reduces, it loses its harshness but produces
1 tablespoon (15 ml) extra- some pretty potent air. Boil the balsamic mixture until it becomes thick and
virgin olive oil syrupy, 8 to 10 minutes. Transfer to a bowl and set aside to cool.
1 cup (145 g) blackberries
½ cup (70 g) pumpkin seeds Meanwhile, season the chicken with the salt. Heat the oil in a large ovenproof
2 tablespoons (5 g) roughly skillet over medium heat for a minute or two. Add the chicken to the skillet
chopped basil and sear on one side for 5 to 7 minutes before flipping each breast over and
8 slices bread searing on the other side for another 5 to 7 minutes. Pour in the balsamic-
1 cup (30 g) arugula goji glaze, turn the chicken to coat, and finish baking the chicken in the oven
until it’s cooked through and reaches an internal temperature of 165ºF (74ºC).
Set aside to rest for 5 to 7 minutes before slicing into thin strips.

In a medium-size bowl, combine the blackberries, pumpkin seeds, and basil.

To assemble the sandwiches, divide the chicken among 4 slices of bread. Top
with the pumpkin seed mixture, a layer of arugula, and the remaining slices
of bread.

FEATURED SUPERFOODS:
Arugula, basil, blackberries, goji berries, olive oil, pumpkin seeds

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 CHIA SEED, PUMPKIN, APPLE, AND
TOASTED PECAN WAFFLE SANDWICH
RECOMMENDED BREAD: Whole wheat waffles

YIELD: 4 sandwiches

Growing up in New England, it’s hard not to fall madly in love with all things pumpkin.
Starting in September, you can come to our house and find something pumpkin-related in
the kitchen: bread, cake, leftover pumpkin pancakes, and often a container of pumpkin
spread in the fridge, just waiting to be slathered on something. After developing this recipe,
we found that the spread in it was also a great dip for graham crackers. The interesting thing
about this dip is that chia seeds sort of puff up, as chia seeds do when exposed to something
wet, making it rich and thick and packed with all the goodness that chia seeds offer.

2 ounces (56 g) cream cheese, Preheat the oven to 400ºF (200ºC, or gas mark 6). In a medium-size bowl,
softened combine the cream cheese, pumpkin, maple syrup, chia seeds, ginger, and
½ cup (130 g) pumpkin purée cloves with a plastic spatula or spoon. Set aside until ready to use.
2 teaspoons maple syrup
1 tablespoon (6 g) chia seeds Spread the pecans in a single layer on a baking sheet. Toast until golden
¼ teaspoon grated fresh brown in color, about 10 minutes. Remove from the oven and set aside to
ginger cool. Core and slice the apple thinly and set aside.
Pinch of ground cloves
1 cup (150 g) pecans To assemble the sandwiches, toast the waffles until they are slightly crispy.
1 apple Spread equal amounts of the pumpkin mixture over every slice. Top 4 of
8 waffles the waffles with the apple slices and pecans. Finish by adding the remaining
waffles to make 4 sandwiches.

FEATURED SUPERFOODS:
Apples, chia seeds, ginger, pecans, pumpkin

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 CHARCUTERIE BOARD GRILLED CHEESE
WITH RED WINE REDUCTION
RECOMMENDED BREAD: Baguette, sub rolls, Buttermilk Whole Wheat Bread

YIELD: 4 sandwiches

This sandwich is a guilty pleasure of mine after we’ve had a party or just decide to treat
ourselves to some fine cheeses and charcuterie. We usually find that there are always little
bits of cheeses and charcuterie that don’t get eaten, so we make grilled cheese with all
of the bits and scraps left over. Any leftover red wine is put to use in a red wine reduction
that gets generously drizzled on top, adding a sharp intensity that pairs so well with the
creaminess of the melted cheese. This recipe is a little less exact than others in the book
because it’s based on what you have on hand, so don’t be afraid to have fun with it!

2 cups (470 ml) red wine Preheat the oven to 400ºF (200ºC, or gas mark 6). In a small pot, bring the red
1 baguette, split in half wine to a boil and reduce it until it gets thicker and syrupy, about 15 minutes.
1 tablespoon (11 g) Dijon (Tip: Be careful that you don’t forget to check on the reduction every couple
mustard of minutes and give it a stir or shake. If you don’t keep an eye on it, it can
12 ounces (336 g) cheese (any completely evaporate and burn to the bottom of the pot.) Once it has reduced
kind works here, especially to a loose syrup, keep over low heat until ready to use.
softer cheeses that melt well)
12 ounces (336 g) charcuterie Lay out the baguette and spread the mustard on the bottom of each piece.
(prosciutto, salami, pepperoni,
Top with the cheese and charcuterie and any additional accompaniments.
etc.)
Drizzle each sandwich with the red wine reduction and then top with the top
Optional add-ins: chopped
piece of baguette. Place the sandwiches on a baking sheet and bake just
cornichons, olives, spiced
nuts, etc. until the cheese melts and the bread is toasted, 5 to 7 minutes. Let cool for 2
to 3 minutes before serving.

FEATURED SUPERFOOD:
Red wine

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 TURMERIC-RUBBED TURKEY GYRO
WITH CUCUMBER, OLIVE, AND DILL
RECOMMENDED BREAD: Pita bread

YIELD: 4 sandwiches

One of my very first jobs was as a waitress in a predominately Greek restaurant. I say
predominately Greek because the owners are from Greece and had some dishes on the
menu to prove it, but they offered mostly classic American food. I made the mistake one
day of saying gyro the wrong way, as in JEYE-roh. The owner stopped what he was doing
and gave me a full-on lesson on the pronunciation of the word. “YEE-roh!” he said loudly,
insisting in his thick Greek accent that I say it back repeatedly. I think of that every time I
see or hear the word. This sandwich is nothing like the one from my days of waitressing,
but if I say gyro right, the owner might like it just fine.

1½ pounds (680 g) turkey Preheat the oven to 375ºF (190ºC, or gas mark 5). Using gloves, rub the turkey
breast with the turmeric, salt, and oil. Heat a large ovenproof skillet over medium-
1 tablespoon (6 g) turmeric high heat, and then add the turkey. Sear all sides until golden brown all over,
1 teaspoon kosher salt about 10 minutes total. Transfer the skillet to the oven and cook until the
1 tablespoon (15 ml) olive oil turkey has reached an internal temperature of 165ºF (74ºC), 20 to 25 minutes.
1 cup (120 g) half-moon slices Transfer the turkey to a cutting board and allow it to rest for at least 10 minutes
English cucumber before cutting into it.
½ cup (90 g) diced tomato
½ cup (50 g) pitted and Meanwhile, combine the cucumber, tomato, and olives in a small bowl. In
halved kalamata olives another small bowl, mix the yogurt with the dill and lemon juice. Briefly toast
½ cup (120 g) Greek yogurt the pita until warm, 3 to 5 minutes, and then cut in half vertically. Slice the
1½ tablespoons (6 g) chopped turkey into very thin pieces.
fresh dill
2 tablespoons (30 ml) lemon To assemble the sandwiches, spread the yogurt mixture on the pita, top with
juice slices of turkey, and finish with the cucumber, tomato, and olive mixture.
4 pieces pita bread

FEATURED SUPERFOODS:
Dill, Greek yogurt, lemons, olives/olive oil, tomatoes, turkey, turmeric

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 SWISS CHARD, FENNEL, AND
WALNUT SANDWICH WITH PANCETTA CHIPS
AND SAFFRON YOGURT SAUCE
RECOMMENDED BREAD: Parmesan Kale Bread,
Spelt and Flaxseed Challah, Cornmeal Texas Toast

YIELD: 4 sandwiches

This was the very first recipe that I created for this book, and it’s the epitome of what this
book stands for—combining nutritionally whole ingredients into sandwich form in a new
and interesting way. It’s got it all—vibrant colors, especially from the saffron yogurt but also
from the Swiss chard, and a variety of textures and flavors that all work together in harmony
while being creative, nutritionally sensible, and beautiful to look at.

¼ pound (112 g) pancetta Preheat the oven to 400ºF (200ºC, or gas mark 6). Line 2 baking sheets with
(about 12 slices) parchment paper. Lay the pancetta in a single layer in a large skillet over
1 cup (120 g) chopped fennel medium heat. Cook for about 3 minutes on each side, or until crispy. (You
(about 1 small bulb) may need to do this in batches if the pancetta doesn’t fit in a single layer.)
1 tablespoon (15 ml) extra- Set the pancetta aside on a paper towel–lined plate. Drain the pancetta
virgin olive oil
drippings, leaving about 2 tablespoons (30 ml) in the skillet.
1 cup (150 g) walnuts
1 bunch Swiss chard or 4 cups Spread the fennel on one of the prepared baking sheets in a single layer.
(280 g) roughly chopped
Coat with the oil and roast until the edges turn golden, about 12 to 15
Swiss chard
minutes. Set aside until ready to use.
Kosher salt, to taste
¼ teaspoon saffron threads
Spread the walnuts in a single layer on the other baking sheet and toast until
1 tablespoon (15 ml) hot water darker in color, 7 to 10 minutes. Set aside to cool.
1 cup (240 g) Greek yogurt
8 slices bread Clean the Swiss chard by rinsing well under cool water. Dab dry with a paper
towel. Using a knife, remove the larger, colorful stems and roughly chop them
into 1-inch (2.5 cm) pieces. Roughly chop the leafy greens. Warm the pancetta
drippings and add the Swiss chard stems and a generous pinch of salt. Cook
the stems for about 5 minutes, stirring regularly. Add the chopped leaves and
cook until they are wilted but still vibrantly bright green.

In a small bowl, combine the saffron threads with the water. Stir and let sit
until very yellow-orange in color. Add the yogurt and stir until combined.
Season to taste with salt.

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 To assemble the sandwiches, spread a generous amount of saffron-yogurt
sauce on each slice of bread. Make a small pile of Swiss chard on 4 of the
slices of bread. Top with the roasted fennel, toasted walnuts, and 2 or 3
pancetta chips. Top with the other slices of saffron-yogurt coated bread.

FEATURED SUPERFOODS:
Greek yogurt, olive oil, Swiss chard, walnuts

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 CINNAMON-CUMIN LAMB SANDWICH
WITH HERBED ARTICHOKE AND FETA SALAD
RECOMMENDED BREAD: Middle Eastern–Spiced Oat Flaxseed Buns,
Semolina Quinoa Focaccia, Buttermilk Whole Wheat Bread, pita bread

YIELD: 4 sandwiches

Whenever we buy lamb, especially for holidays, we always buy extra for sandwiches the
next day (and maybe for a couple of days after that, too). It’s great to have lamb waiting for
us in the refrigerator so that we can make satisfying meals very simply. Cinnamon and
cumin are a great match for the gaminess of lamb. The salad that goes with it all—a mix of
artichokes, herbs, and feta—gives this recipe a Mediterranean flair that just begs for a
good glass of wine to accompany it.

1 teaspoon ground cinnamon Preheat the oven to 350ºF (180ºC, or gas mark 4). In a small bowl, combine
1 teaspoon ground cumin the cinnamon, cumin, coriander, garlic, and oil to make a paste. Spread the
½ teaspoon ground coriander paste evenly all over the lamb. Sprinkle with the salt and place in a small
1 teaspoon minced garlic baking dish with a lid. Add just enough water so that the bottom of the pan
1 tablespoon (15 ml) olive oil is covered by about 1 inch (2.5 cm). Cover the dish and cook the lamb until it
1½ pounds (680 g) leg of lamb
is tender, about 2 hours. (You can leave it in for longer at a lower temperature
of 325ºF [170ºC, or gas mark 3] for about 2½ to 3 hours for even more tender
1 teaspoon kosher salt
meat.) Take it out halfway through and baste the lamb with its juices. Once
1 cup (300 g) roughly
chopped cooked artichokes
the lamb is cooked through, remove from the oven and set aside, leaving it
in the pot to stay warm. When ready, remove the lamb from the pot and
½ cup (75 g) crumbled feta
cheese thinly slice.
1 tablespoon (2.5 g) chopped
fresh mint Combine the artichokes, cheese, mint, and oregano in a bowl.
½ teaspoon chopped fresh
oregano To assemble the sandwiches, lay out the buns and place equal amounts of
4 buns, sliced in half lamb on top of the bottom parts of the buns. Top each with the artichoke-
feta mixture and the top parts of the buns.

FEATURED SUPERFOODS:
Cinnamon, cumin, garlic, mint, olive oil, oregano

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 Resources
Black garlic: Black garlic, which is garlic cooked Labneh: Labneh is a spreadable yogurt cheese. It’s a
slowly for several weeks until a sweet, dark product fine replacement for cream cheese, mascarpone, and
forms, can be found online. I buy it in bulk from sour cream. It’s made from kefir cheese, which is
Amazon and keep it in a tightly covered jar in made by separating the whey with yeast, rather than
the pantry. rennet and acid. I’ve seen it more regularly in stores,
but you can definitely find it in Armenian and Middle
Cheese: Sourcing cheese from a place that is Eastern markets.
knowledgeable and has the freshest product results
in far superior dishes. If you have the luxury of having Montreal bagels: Thinner than bagels here in the
a cheese shop in your area, stop in and say hi. United States, Montreal bagels are most commonly
showered with a blanket of sesame seeds. They are
Chia seeds: Chia seeds are much more widely becoming more popular in the states. Try searching
found than they used to be. They can also be quite online, but if you can’t find them, a regular sesame
expensive. They are available at most health food seed bagel works well, too.
stores, grocery stores such as Whole Foods and
Trader Joe’s, and online. Red curry paste: Found in most grocery stores in
the Asian aisle, or at an Asian grocer, red curry
Deli rye flavor: Deli rye flavor is a natural rye paste usually comes in a small glass jar. It can be
bread enhancer that gives homemade rye bread pretty potent, and a little goes a long way.
that extra tang that bakery-made rye bread has.
It is available for purchase at King Arthur Flour, Sumac: A ground spice that is purple in color, sumac
www.kingarthurflour.com. gives whatever it touches a tart, slightly bitter (in
a good way), and almost lemony flavor. It is also a
Dried spices: Spices are used throughout this book, common ingredient in za’atar. It can be found in
and include everything from allspice to za’atar. Middle Eastern markets or online.
Because they can lose their potency about six
months to a year after purchase, spices can either Za’atar: Sometimes spelled zatar, this is a spice
be toasted to help wake up their aromas or replaced. mix commonly composed of sumac, dried thyme,
We regularly buy our dried spices from Penzeys, oregano, cumin, coriander, and sesame seeds.
www.penzeys.com. There are numerous variations of this mix. It can
be found in Middle Eastern markets and online.
Goji berries: Usually found for purchase in dried
form, goji berries can be purchased at most health
food stores and online. For best results, rehydrate
them first in boiling water for a couple of minutes,
just until they soften.

Herbs: Fresh herbs, with the exception of one recipe

that calls for dried mint, are a must, for nutritional
value and also for flavor. They keep best wrapped in
damp paper towels and stored in the refrigerator in
large sandwich bags.

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 Acknowledgments
So many people made putting this cookbook together Thanks to Sara, Chris (and Emily, too!), Erik, and Kate.
a reality. It’s impossible to list them all, but every word I’m so lucky to have you in my life and to be able to
of encouragement, like, comment, high five, fist bump, call you family.
and expression of excitement and interest meant
more to me than I’ll ever be able to put into words. Thanks to everyone at Fair Winds Press, specifically
Jess Haberman. It’s been a pleasure to work with you.
Thanks to my mom for always being available to Special thanks to Brian and Kathryn (and Nora!)
lend an ear and a giant hug. Your passion for making Lee; Dylan and Keri Wise; Sara, Anil, Maya and
each day more fun than the last inspired me to seek Noah Shukla; Daniele Mathras and Bradley Fay; Jen
the best out of life. To my dad, you taught me to love and Derek Johnston (and Sonora and Violet, too!);
cooking. All those days spent in the kitchen with you Rachel Blumenthal and Joel Edinberg; Conor and
meant more to me than you’ll ever know. And thanks Emily O’Brien; Leslie Chabot and family; Candy
to my mom for bearing with us while we made a Murphy; Theresa Hahn; and Cindy Mancuso. You
complete mess. I love you both so very much. guys are the best.

To my bestie, my sister Beth, thank you for your Thank you a million times over to my husband,
unlimited confidence and support throughout this Richard. You encouraged me to take the leap and
whole process of changing careers and fulfilling write this in the first place and you supported me
my dreams. I love you, Bug. And thanks, Matt, for with every step. Thank you for asking me to spend
offering up your stomach to try out recipes. this life with you; each and every day feels like the
best day of my life when I’m with you.
Big thanks to Hope and Mark, my parents-in-law,
who generously offered up their home to be Also, from the bottom of my heart, thank you to
transformed into a recipe testing/photo studio. those who have been following along with my blog.
Extra special thanks to Hope’s antique shop,
Downstairs at Felton Antiques, for supplying many
of the awesome props in the photos.

About the Author

Katie Chudy co-owns a personal chef and catering her work can be found in Boston Magazine, boston.
company, the Skinny Beet, with her husband. She is com, Food Republic, Eater Boston, and the cook-
also a food writer and has contributed her writing to book American Burger Revival. She was profession-
boston.com, PBS Food, and Eater Boston. Her food ally trained at the Cambridge School of Culinary
blog, the Small Boston Kitchen, has been featured Arts. She lives in Belmont, Massachusetts, with her
by both the Huffington Post and the Boston Globe. husband, Richard.
She is a professional food photographer as well, and

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 Index
A Portobello Mushroom Sandwich with Miso Carrot Salad Sandwich, 113
acai berries Crispy Kale and Rosemary White Bean cauliflower
introduction to, 13 Spread, 120 introduction to, 14
Three Nut Butter and Acai Berry Jam Smoky Turkey and Kidney Bean Chili Mole-Rubbed Cauliflower Sandwich, 94
Sandwich, 48–49 Sandwich, 121 Roasted Red Pepper and Cauliflower
almonds Turkey and Black Bean Chorizo Patty Sandwich, 100
Grilled Pineapple Avocado Sandwich, 51 Sandwich, 117 chia seeds
introduction to, 13 beet greens Chia-Seeded Tomato Sandwich with
apples Beet Greens and Pecan Pesto, 44 Smoked Mozzarella and Basil-Avocado
Apple Cinnamon Waffle Sandwich, 53 introduction to, 13 “Mayo,” 159
Beth’s Herbed Cranberry Turkey Mushroom and Beet Green Pesto Chia Seed, Pumpkin, Apple, and
Sandwich, 146 Sandwich, 80 Toasted Pecan Waffle Sandwich, 164
Caramelized Onion, Apple, and Smoked Warm Beet Green Pesto Potato and introduction to, 14
Gouda Grilled Cheese, 58 Leek Salad Sandwich, 81 chickpeas
Chia Seed, Pumpkin, Apple, and beets introduction to, 14
Toasted Pecan Waffle Sandwich, 164 Beet and Goat Cheese Pie Sandwich, 92 Middle Eastern–Spiced Hummus
Cinnamon-Spiced Pork Tenderloin Buckwheat Caraway Beet Bread, 29 Sandwich, 125
Sandwich, 153 introduction to, 13 Oregano-Orange Crushed Chickpea
introduction to, 13 blackberries Sandwich, 124
Mustardy Peanut Chicken with Polish Balsamic Goji Berry–Marinated Chicken Turmeric Chickpea Sandwich with
Cabbage Slaw, 116 Sandwich, 163 Cardamom-Spiced Apples, 64
Rosemary Hard Cider Apple Butter, 45 introduction to, 14 cocoa
Turmeric Chickpea Sandwich with Three Nut Butter and Acai Berry Jam Cocoa-Orange Steak Sandwich, 160
Cardamom-Spiced Apples, 64 Sandwich, 48–49 introduction to, 14
Watercress, Apple, and Pecan Sandwich black garlic. See also garlic. Mole-Rubbed Cauliflower Sandwich, 94
with Lemon Poppy Seed Vinaigrette, 70 introduction to, 13 cranberries
arugula Kitchen Sink Scrambled Egg Sandwich, Beth’s Herbed Cranberry Turkey
Balsamic Goji Berry–Marinated Chicken 142 Sandwich, 146
Sandwich, 163 Spicy Black Garlic and Shitake Eggplant Walnut “Meatloaf”
introduction to, 13 Mushroom Egg Sandwich, 143 Sandwich, 114
Middle Eastern Pomegranate Chicken blueberries introduction to, 14
Sandwich, 57 Blueberry-Chipotle Barbecue Sauce, 37 Red Onion Cranberry Tarragon Jam, 35
Turmeric Chickpea Sandwich with Ginger Hoisin–Glazes Pork Tenderloin Sweet Potato Sandwich with Sprouted
Cardamom-Spiced Apples, 64 Sandwich with Mango-Blueberry- Lentil and Cranberry Salsa, 129
avocados Jicama Slaw, 52 Sweet Potato “Steak” and Avocado
Basil-Avocado “Mayo,” 42 introduction to, 14 Sandwich with Red Onion Cranberry
Chia-Seeded Tomato Sandwich with broccoli Tarragon Jam, 109
Smoked Mozzarella and Basil-Avocado Curried Broccoli Sandwich with Toasted Watercress, Apple, and Pecan Sandwich
“Mayo,” 159 Cashews, 103 with Lemon Poppy Seed Vinaigrette, 70
Grilled Pineapple Avocado Sandwich, 51 introduction to, 14
Roasted Italian Broccoli Sandwich, 110 E
introduction to, 13
Brussels sprouts edamame
Italian Sardine Salad Sandwich, 132
Buffalo Brussels Sprouts Sub with Blue Edamame Fried Rice Veggie Burger, 126
Sweet Potato “Steak” and Avocado
Cheese, Carrot, and Celery Slaw, 83 Edamame Pea Sandwich with Lemon
Sandwich with Red Onion Cranberry
introduction to, 14 Pepper Ricotta, 91
Tarragon Jam, 109
Pork Tenderloin Sandwich with introduction to, 15
Tarragon Salmon Cake with Avocado,
Orange, and Walnut Salsa, 139 Shredded Brussels Sprout Slaw, 76 F
Vegetarian Cuban Sandwich, 93 flaxseeds
C
cabbage Beet and Goat Cheese Pie Sandwich, 92
B
introduction to, 14 introduction to, 15
bananas
Mustardy Peanut Chicken with Polish Middle Eastern–Spiced Oat and
introduction to, 13
Cabbage Slaw, 116 Flaxseed Buns, 31
Thai “Elvis” Sandwich, 59
carrots Potato Flaxseed Latke Sandwich with
beans
Buffalo Brussels Sprouts Sub with Blue Horseradish Yogurt, 156
Ancho Black Bean Burger, 130
Cheese, Carrot, and Celery Slaw, 83 Spelt and Flaxseed Challah, 30
Boston Baked Bean Hummus Grilled
Cheese, 127 Crispy Tofu and Ginger Pickled Daikon G
Chipotle Black Bean Spread, 39 Banh Mi, 162 garlic. See also black garlic.
introduction to, 13 Edamame Fried Rice Veggie Burger, 126 Argentinian Steak Sandwich with Kale
Mole-Rubbed Cauliflower Sandwich, 94 introduction to, 14 Chimichurri, 86
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 Asian Sloppy Joe Sandwich, 106 Greek yogurt Orange Roast Lamb Sandwich with
Beth’s Herbed Cranberry Turkey Ancho Black Bean Burger, 130 Chai Lentil Hummus, 122–123
Sandwich, 146 Buffalo Brussels Sprouts Sub with Blue Parmesan Kale Bread, 21
Boston Baked Bean Hummus Grilled Cheese, Carrot, and Celery Slaw, 83 Roasted Tomato, Jerusalem Artichoke,
Cheese, 127 Cocoa-Orange Steak Sandwich, 160 and Toasted Hazelnut Sandwich, 54
Cinnamon-Cumin Lamb Sandwich with Curried Broccoli Sandwich with Toasted Semolina Quinoa Focaccia, 32
Herbed Artichoke and Feta Salad, 170 Cashews, 103 Spelt and Flaxseed Challah, 30
Cumin-Rubbed Salmon Sandwich with Fruity Breakfast Sandwich, 66 Three Nut Butter and Acai Berry Jam
Roasted Tomato Garlic Salsa, 136 Indian Mushroom and Chickpea Flour Sandwich, 48–49
Eggplant Walnut “Meatloaf” Veggie Burgers with Curried Yogurt Watercress, Apple, and Pecan Sandwich
Sandwich, 114 Sauce, 98–99 with Lemon Poppy Seed Vinaigrette, 70
Ginger Chicken Sandwich with Asian introduction to, 15
Mustard Greens Salad, 74 Mexican Quinoa “Meatball” Sub, 144 J
Indian Grilled Halloumi and Spinach Mole-Rubbed Cauliflower Sandwich, 94 Jerusalem artichokes
Sandwich, 69 Orange Roast Lamb Sandwich with introduction to, 15
introduction to, 15 Chai Lentil Hummus, 122–123 Roasted Tomato, Jerusalem Artichoke,
Mexican Stuffed Poblano Pepper Polish Turkey Burger with Horseradish and Toasted Hazelnut Sandwich, 54
Sandwich, 71 Mizeria, 141 jicama
Mom’s Turkey Oat Meatball Sub, 157 Potato Flaxseed Latke Sandwich with Ginger Hoisin–Glazes Pork Tenderloin
Moroccan Kale Ratatouille Sandwich, 78 Horseradish Yogurt, 156 Sandwich with Mango-Blueberry-
Orange Roast Lamb Sandwich with Roasted Tomato, Jerusalem Artichoke, Jicama Slaw, 52
Chai Lentil Hummus, 122–123 and Toasted Hazelnut Sandwich, 54 introduction to, 15
Oyster “Rockefeller” Sandwich with Sweet Potato “Falafel” Sandwich, 104 K
Salsa Verde, 137 Swiss Chard, Fennel, and Walnut kale
Polish Turkey Burger with Horseradish Sandwich with Pancetta Chips and Argentinian Steak Sandwich with Kale
Mizeria, 141 Saffron Yogurt Sauce, 168–169 Chimichurri, 86
Portobello Mushroom Sandwich with Tarragon Salmon Cake with Avocado, introduction to, 15
Crispy Kale and Rosemary White Bean Orange, and Walnut Salsa, 139 Kitchen Sink Scrambled Egg
Spread, 120 Tomatillo Yogurt Sauce, 41 Sandwich, 142
Red Onion Cranberry Tarragon Jam, 35 Turkey and Black Bean Chorizo Patty Moroccan Kale Ratatouille Sandwich, 78
Skinny’s Crispy Kale Chicken Caesar Sandwich, 117 Parmesan Kale Bread, 21
Salad Sandwich, 84–85 Turmeric-Rubbed Turkey Gyro with Portobello Mushroom Sandwich with
Smoky Turkey and Kidney Bean Chili Cucumber, Olive, and Dill, 167 Crispy Kale and Rosemary White Bean
Sandwich, 121 Spread, 120
Sweet Potato “Falafel” Sandwich, 104 H
hazelnuts Skinny’s Crispy Kale Chicken Caesar
Sweet Potato Poutine Sandwich with Salad Sandwich, 84–85
Mushroom Gravy, 107 introduction to, 15
Sweet Potato “Steak” and Avocado Roasted Red Pepper and Cauliflower L
Sandwich with Red Onion Cranberry Sandwich, 100 lemons
Tarragon Jam, 109 Roasted Tomato, Jerusalem Artichoke, Beet Greens and Pecan Pesto, 44
Turkey and Black Bean Chorizo Patty and Toasted Hazelnut Sandwich, 54 Beth’s Herbed Cranberry Turkey
Sandwich, 117 Smoky and Spicy Red Pepper Pesto, 38 Sandwich, 146
ginger Spanish Tortilla Sandwich, 133 Edamame Pea Sandwich with Lemon
Asian Sloppy Joe Sandwich, 106 Three Nut Butter and Acai Berry Jam Pepper Ricotta, 91
Chia Seed, Pumpkin, Apple, and Sandwich, 48–49 Fruity Breakfast Sandwich, 66
Toasted Pecan Waffle Sandwich, 164 honey Green Tea Cucumber Sandwich, 154
Crispy Tofu and Ginger Pickled Daikon Beth’s Herbed Cranberry Turkey introduction to, 15
Banh Mi, 162 Sandwich, 146 Italian Sardine Salad Sandwich, 132
Edamame Fried Rice Veggie Burger, 126 Blueberry-Chipotle Barbecue Sauce, 37 Leek Spanakopita Chicken Sandwich, 75
Ginger Chicken Sandwich with Asian Buckwheat Caraway Beet Bread, 29 Mushroom and Beet Green Pesto
Mustard Greens Salad, 74 Buttermilk Whole Wheat Bread, 25 Sandwich, 80
Ginger Hoisin–Glazes Pork Tenderloin Chicken with Strawberry, Rhubarb, and Orange Roast Lamb Sandwich with
Sandwich with Mango-Blueberry- Basil Salsa Sandwich, 60 Chai Lentil Hummus, 122–123
Jicama Slaw, 52 Cornmeal Texas Toast, 24 Oyster “Rockefeller” Sandwich with
Indian Grilled Halloumi and Spinach Edamame Pea Sandwich with Lemon Salsa Verde, 137
Sandwich, 69 Pepper Ricotta, 91 Parmesan Kale Bread, 21
introduction to, 15 Fruity Breakfast Sandwich, 66 Portobello Mushroom Sandwich with
Miso Carrot Salad Sandwich, 113 Ginger Hoisin–Glazes Pork Tenderloin Crispy Kale and Rosemary White Bean
Thai Peanut Chicken Sandwich with Sandwich with Mango-Blueberry- Spread, 120
Marinated Cucumber, 118 Jicama Slaw, 52 Roasted Italian Broccoli Sandwich, 110
Turmeric Chickpea Sandwich with Honey Miso Whole Wheat Sesame Roasted Red Pepper and Cauliflower
Cardamom-Spiced Apples, 64 Buns, 26–27 Sandwich, 100
goji berries introduction to, 15 Roasted Tomato, Jerusalem Artichoke,
Balsamic Goji Berry–Marinated Chicken Middle Eastern–Spiced Hummus and Toasted Hazelnut Sandwich, 54
Sandwich, 163 Sandwich, 125 Skinny’s Crispy Kale Chicken Caesar
introduction to, 15 Middle Eastern–Spiced Oat and Salad Sandwich, 84–85
Flaxseed Buns, 31
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 Smoky and Spicy Red Pepper Pesto, 38 Indian Mushroom and Chickpea Flour Chia Seed, Pumpkin, Apple, and
Spanish Tortilla Sandwich, 133 Veggie Burgers with Curried Yogurt Toasted Pecan Waffle Sandwich, 164
Spinach and Zucchini Cornmeal Cakes Sauce, 98–99 Fruity Breakfast Sandwich, 66
with Spiced Goat Cheese, 73 introduction to, 15 introduction to, 16
Sweet Potato “Falafel” Sandwich, 104 Mushroom and Beet Green Pesto Mushroom and Beet Green Pesto
Sweet Potato “Steak” and Avocado Sandwich, 80 Sandwich, 80
Sandwich with Red Onion Cranberry Mushroom and Candied Walnut Baked Roasted Red Pepper and Cauliflower
Tarragon Jam, 109 Brie Sandwich, 89 Sandwich, 100
Turmeric-Rubbed Turkey Gyro with Portobello Mushroom Sandwich with Smoky and Spicy Red Pepper Pesto, 38
Cucumber, Olive, and Dill, 167 Crispy Kale and Rosemary White Bean Spanish Tortilla Sandwich, 133
Warm Beet Green Pesto Potato and Spread, 120 Warm Beet Green Pesto Potato and
Leek Salad Sandwich, 81 Spicy Black Garlic and Shitake Leek Salad Sandwich, 81
Watercress, Apple, and Pecan Sandwich Mushroom Egg Sandwich, 143 Watercress, Apple, and Pecan Sandwich
with Lemon Poppy Seed Vinaigrette, 70 Sweet Potato Poutine Sandwich with with Lemon Poppy Seed Vinaigrette, 70
lentils Mushroom Gravy, 107 peppers
introduction to, 15 Vegetarian Cuban Sandwich, 93 Blueberry-Chipotle Barbecue Sauce, 37
Orange Roast Lamb Sandwich with mustard greens Chipotle Black Bean Spread, 39
Chai Lentil Hummus, 122–123 Ginger Chicken Sandwich with Asian Crispy Tofu and Ginger Pickled Daikon
Sweet Potato Sandwich with Sprouted Mustard Greens Salad, 74 Banh Mi, 162
Lentil and Cranberry Salsa, 129 introduction to, 15 Cumin-Rubbed Salmon Sandwich with
limes Roasted Tomato Garlic Salsa, 136
Ancho Black Bean Burger, 130 O Ginger Hoisin–Glazes Pork Tenderloin
Asian Sloppy Joe Sandwich, 106 oats Sandwich with Mango-Blueberry-
Basil-Avocado “Mayo,” 42 Cayenne Maple Sweet Potato Biscuits, 23 Jicama Slaw, 52
Chia-Seeded Tomato Sandwich with introduction to, 16 introduction to, 16
Smoked Mozzarella and Basil-Avocado Mom’s Turkey Oat Meatball Sub, 157 Mexican Stuffed Poblano Pepper
“Mayo,” 159 olives Sandwich, 71
Chipotle Black Bean Spread, 39 Charcuterie Board Grilled Cheese with Mole-Rubbed Cauliflower Sandwich, 94
Cumin-Rubbed Salmon Sandwich with Red Wine Reduction, 165 Roasted Red Pepper and Cauliflower
Roasted Tomato Garlic Salsa, 136 introduction to, 16 Sandwich, 100
Ginger Hoisin–Glazes Pork Tenderloin Turmeric-Rubbed Turkey Gyro with Smoky and Spicy Red Pepper Pesto, 38
Sandwich with Mango-Blueberry- Cucumber, Olive, and Dill, 167 Smoky Turkey and Kidney Bean Chili
Jicama Slaw, 52 oranges Sandwich, 121
Grilled Pineapple Avocado Sandwich, 51 Cocoa-Orange Steak Sandwich, 160 Spanish Tortilla Sandwich, 133
Indian Mushroom and Chickpea Flour Ginger Chicken Sandwich with Asian Turkey and Black Bean Chorizo Patty
Veggie Burgers with Curried Yogurt Mustard Greens Salad, 74 Sandwich, 117
Sauce, 98–99 introduction to, 16 pineapples
introduction to, 15 Miso Carrot Salad Sandwich, 113 Grilled Pineapple Avocado Sandwich, 51
Italian Sardine Salad Sandwich, 132 Orange Roast Lamb Sandwich with introduction to, 16
Mexican Quinoa “Meatball” Sub, 144 Chai Lentil Hummus, 122–123 pomegranates
Mole-Rubbed Cauliflower Sandwich, 94 Oregano-Orange Crushed Chickpea introduction to, 16
Tomatillo Yogurt Sauce, 41 Sandwich, 124 Middle Eastern Pomegranate Chicken
Turkey and Black Bean Chorizo Patty Tarragon Salmon Cake with Avocado, Sandwich, 57
Sandwich, 117 Orange, and Walnut Salsa, 139 Middle Eastern–Spiced Hummus
Vegetarian Cuban Sandwich, 93 oysters Sandwich, 125
introduction to, 16 pumpkin
M Oyster “Rockefeller” Sandwich with Chia Seed, Pumpkin, Apple, and
mangoes Salsa Verde, 137 Toasted Pecan Waffle Sandwich, 164
Ginger Hoisin–Glazes Pork Tenderloin introduction to, 16
Sandwich with Mango-Blueberry- P
peanut butter Sage-Roasted Pumpkin and Smoked
Jicama Slaw, 52 Gouda Melt, 101
introduction to, 15 introduction to, 16
Thai “Elvis” Sandwich, 59 pumpkin seeds
microgreens Balsamic Goji Berry–Marinated Chicken
introduction to, 17 Thai Peanut Chicken Sandwich with
Marinated Cucumber, 118 Sandwich, 163
Steak and Roasted Strawberry introduction to, 16
Sandwich, 63 peanuts
Ginger Chicken Sandwich with Asian Mexican Stuffed Poblano Pepper
Sweet Potato “Steak” and Avocado Sandwich, 71
Sandwich with Red Onion Cranberry Mustard Greens Salad, 74
introduction to, 16 Sage-Roasted Pumpkin and Smoked
Tarragon Jam, 109 Gouda Melt, 101
miso Mustardy Peanut Chicken with Polish
Cabbage Slaw, 116 Sweet Potato Sandwich with Sprouted
Honey Miso Whole Wheat Sesame Lentil and Cranberry Salsa, 129
Buns, 26–27 Thai “Elvis” Sandwich, 59
introduction to, 15 Three Nut Butter and Acai Berry Jam Q
Miso Carrot Salad Sandwich, 113 Sandwich, 48–49 quinoa
mushrooms pecans introduction to, 16
Asian Sloppy Joe Sandwich, 106 Beet Greens and Pecan Pesto, 44 Mexican Quinoa “Meatball” Sub, 144

Index 175

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 Quinoa-Crusted Eggplant Parmesan Cayenne Maple Sweet Potato Biscuits, 23 turkey
Sub, 134 introduction to, 17 Beth’s Herbed Cranberry Turkey
Semolina Quinoa Focaccia, 32 Kitchen Sink Scrambled Egg Sandwich, 146
Sandwich, 142 Herbed Turkey and Roasted Grape
S Potato Flaxseed Latke Sandwich with Sandwich, 149
salmon Horseradish Yogurt, 156 introduction to, 17
Cumin-Rubbed Salmon Sandwich with Sweet Potato “Falafel” Sandwich, 104 Mom’s Turkey Oat Meatball Sub, 157
Roasted Tomato Garlic Salsa, 136 Sweet Potato, Pear, and Prosciutto Polish Turkey Burger with Horseradish
introduction to, 16 Sandwich, 96 Mizeria, 141
Roasted Salmon with Fennel and Sweet Potato Poutine Sandwich with Smoky Turkey and Kidney Bean Chili
“Everything Bagel” Cream Cheese, 147 Mushroom Gravy, 107 Sandwich, 121
Tarragon Salmon Cake with Avocado, Sweet Potato Sandwich with Sprouted Turkey and Black Bean Chorizo Patty
Orange, and Walnut Salsa, 139 Lentil and Cranberry Salsa, 129 Sandwich, 117
sardines Sweet Potato “Steak” and Avocado Turmeric-Rubbed Turkey Gyro with
introduction to, 16 Sandwich with Red Onion Cranberry Cucumber, Olive, and Dill, 167
Italian Sardine Salad Sandwich, 132 Tarragon Jam, 109
sesame seeds Swiss chard W
Ginger Chicken Sandwich with Asian introduction to, 17 walnuts
Mustard Greens Salad, 74 Mexican Stuffed Poblano Pepper Eggplant Walnut “Meatloaf”
Honey Miso Whole Wheat Sesame Sandwich, 71 Sandwich, 114
Buns, 26–27 Spinach and Zucchini Cornmeal Cakes introduction to, 17
introduction to, 16 with Spiced Goat Cheese, 73 Mushroom and Candied Walnut Baked
Miso Carrot Salad Sandwich, 113 Swiss Chard, Fennel, and Walnut Brie Sandwich, 89
Montreal Breakfast Sandwich, 150 Sandwich with Pancetta Chips and Oregano-Orange Crushed Chickpea
Roasted Salmon with Fennel and Saffron Yogurt Sauce, 168–169 Sandwich, 124
“Everything Bagel” Cream Cheese, 147 Swiss Chard, Fennel, and Walnut
spinach T Sandwich with Pancetta Chips and
Chia-Seeded Tomato Sandwich with tofu Saffron Yogurt Sauce, 168–169
Smoked Mozzarella and Basil-Avocado Crispy Tofu and Ginger Pickled Daikon Tarragon Salmon Cake with Avocado,
“Mayo,” 159 Banh Mi, 162 Orange, and Walnut Salsa, 139
Indian Grilled Halloumi and Spinach introduction to, 17 Three Nut Butter and Acai Berry Jam
Sandwich, 69 tomatoes Sandwich, 48–49
Indian Mushroom and Chickpea Flour Blueberry-Chipotle Barbecue Sauce, 37 watercress
Veggie Burgers with Curried Yogurt Boston Baked Bean Hummus Grilled Beet and Goat Cheese Pie Sandwich, 92
Sauce, 98–99 Cheese, 127 introduction to, 17
introduction to, 17 Chia-Seeded Tomato Sandwich with Italian Sardine Salad Sandwich, 132
Leek Spanakopita Chicken Sandwich, 75 Smoked Mozzarella and Basil-Avocado Oyster “Rockefeller” Sandwich with
Middle Eastern–Spiced Hummus “Mayo,” 159 Salsa Verde, 137
Sandwich, 125 Cumin-Rubbed Salmon Sandwich with Watercress, Apple, and Pecan Sandwich
Orange Roast Lamb Sandwich with Roasted Tomato Garlic Salsa, 136 with Lemon Poppy Seed Vinaigrette, 70
Chai Lentil Hummus, 122–123 Dad’s Garden Sandwich, 65
Oregano-Orange Crushed Chickpea introduction to, 17 Z
Sandwich, 124 Italian Sardine Salad Sandwich, 132 zucchini
Roasted Red Pepper and Cauliflower Kitchen Sink Scrambled Egg introduction to, 17
Sandwich, 100 Sandwich, 142 Moroccan Kale Ratatouille Sandwich, 78
Roasted Tomato, Jerusalem Artichoke, Mexican Stuffed Poblano Pepper Spinach and Zucchini Cornmeal Cakes
and Toasted Hazelnut Sandwich, 54 Sandwich, 71 with Spiced Goat Cheese, 73
Spinach and Zucchini Cornmeal Cakes Mom’s Turkey Oat Meatball Sub, 157 Vegetarian Cuban Sandwich, 93
with Spiced Goat Cheese, 73 Montreal Breakfast Sandwich, 150
sprouts Moroccan Kale Ratatouille Sandwich, 78
introduction to, 17 Quinoa-Crusted Eggplant Parmesan
Steak and Roasted Strawberry Sub, 134
Sandwich, 63 Roasted Italian Broccoli Sandwich, 110
strawberries Roasted Strawberry Balsamic Steak
Chicken with Strawberry, Rhubarb, and Sauce, 40
Basil Salsa Sandwich, 60 Roasted Tomato, Jerusalem Artichoke,
Fruity Breakfast Sandwich, 66 and Toasted Hazelnut Sandwich, 54
introduction to, 17 Smoky Turkey and Kidney Bean Chili
Roasted Strawberry Balsamic Steak Sandwich, 121
Sauce, 40 Steak and Roasted Strawberry
Steak and Roasted Strawberry Sandwich, 63
Sandwich, 63 Turkey and Black Bean Chorizo Patty
Three Nut Butter and Acai Berry Jam Sandwich, 117
Sandwich, 48–49 Turmeric-Rubbed Turkey Gyro with
sweet potatoes Cucumber, Olive, and Dill, 167
Beet and Goat Cheese Pie Sandwich, 92 Vegetarian Cuban Sandwich, 93

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